- ▼ February (4)
Roth also know as Kutti is served as prasad on shivratri along with thadai. I learnt to make this from Indu Maasi, she insists that we should fry them in ghee and knead the dough using ghee and maybe little water. I used ghee generously while kneading the dough, am sure not as much as she would have liked and fried it in oil it still tasted great. This Kutti, is easier and simpler version, is made more often and also served as prasad on Satya Narayan Khatta.
4 cups atta
1/3 cups ghee
2 cups sugar
water to knead dough
ghee/oil for deep frying
1/2 cup dry fruits chopped - almonds, pista, kaju etc (optional)
- Mix the ghee and atta.
- Knead using as little water as possible to form a soft dough. (it should be soft and there should be soo much ghee that you should feel it in your hand)
- Make small golf size balls, flatten them to form a round discs.
- Deep fry them on a slow flame till golden brown.
- Cool them cmpletely.
- Using a Mixie powder the fried balls. they should be coarse and not very fine.
- Powder the sugar in the mixie.
- Mix with the powdered atta.
- Mix in the dry fruits.