Do you believe that cookies originated in the western world? No, cookies are very much an Indian thing. Dum ka roat is one such instance of how cookies have been around for a very long time in India. Roate, roote, or whatever you choose to name it. It takes a lot of love to make the cookie that is the size of your hand and is prepared from almond flour, semolina, all-purpose flour, and Desi ghee (clarified butter). Hyderabadi dum ka roat is a specialty of Muharram, the first month of the Islamic calendar. Dum ka roat has become an iconic Hyderabad bake and is available as a seasonal bake at all of the renowned bakeries. Only 3 months, from October to December, are accessible. This traditional cookie from Hyderabad is incredibly chewy and fudgy and is filled with lots of love, warmth, and hugs. 

The seventh Nizam of Hyderabad, Mir Osman Ali Khan, once gave Dum ke Roat to 'Nala-e-Mubarak' Alam close to the Charminar during Muharram in exchange for the security and welfare of his grandson, Mukarram Jah Bahadur. Following this, individuals began making Roat offerings at the many "Alams" that were set up during Muharram, and this custom is still practiced today. However, the majority of Hyderabad's recall eating Roat for the first time when they made the dough at home and took it to a neighbouring bakery to bake.

So what comes next? When the cravings strike, you should roll up your sleeves and get your hands messy so you can enjoy it. The satisfaction of tasting freshly cooked, hot rotis is indescribable. Traditionally, these cookies are baked in a bhatti (clay oven), although electric ovens are an excellent substitute. Another type of roat is made at home and is soft and similar to a stuffed paratha.

Ingredients :

    1 cup whole wheat flour

    1 cup Semolina

    1 cup granulated sugar

    3/4th cup almonds

    1/2 cup pistachios

    2 pinch saffron threads

    1 tsp Baking powder

    1 tsp cardamom powder

    1/2 cup homemade khoya

    5-6 tbsp ghee (preferably) or butter .

    1/4th cup warm milk

Instructions for cooking Hyderabadi Roat : 

    Almonds and pistachios should be coarsely chopped or crushed before being combined with sugar

    Whole wheat flour, semolina, baking powder, cardamom powder, khoya, ghee, and granulated sugar (along with almonds and pistachios) should all be combined in a medium-sized bowl. Also add saffron threads

    Start mixing the ingredients together while using the warm milk

    Warm milk should be used, but be sure to add it gradually while you knead because the amount may vary depending on the quality of the wheat and semolina. Similarly, if you need more milk than you originally planned, don't stress out

    Once finished, allow the dough to rest for about an hour in a warm place

    The dough should then be knead until it becomes soft and rested until it is time to use it

    Preheat the oven to 180 degrees

    Start by taking out a small piece and pressing it out into discs that are about an inch thick in a greased baking pan that is lined with parchment paper or aluminium foil

    Make sure to leave some space between each one and arrange them all that way

    Bake for roughly 15 minutes. Then reduce the heat to 150° and bake until the cake is completely cooked. This ensures effective baking

Allow these to rest for a few minutes before serving warm with fresh cream as a dip.