By Akshara
June 25, 2026
An iconic specialty hailing from Hyderabad, Dum ka Roat is a magnificent, oversized sweet cookie traditionally baked during Muharram to commemorate historic narratives. This authentic recipe features a dense, crumbly dough built from semolina (suji), whole wheat flour, and a generous amount of pure desi ghee, which gives the cookie its characteristic melt-in-the-mouth texture. Baked to absolute perfection, it boasts deeply caramelized, ultra-crispy edges that frame a perfectly soft, pillowy, nut-studded centre.
1 cup semolina (suji or rava)  1/2 cup whole wheat flour (atta)  1/2 cup pure desi ghee (at room temperature)  3/4 cup powdered sugar  1/4 cup whole milk (to bind the dough)  1/2 tsp green cardamom powder and a handful of sliced almonds for the top
Cream the pure desi ghee and powdered sugar together in a large mixing bowl using a whisk for 3 to 4 minutes until the mixture turns light, pale, and fluffy.
Fold the semolina, whole wheat flour, and green cardamom powder into the creamed ghee, rubbing the mixture gently with your fingertips to create a coarse, sand-like texture.
Splash the whole milk in gradually, kneading with a light touch to gather the ingredients into a soft, cohesive dough; cover and let it rest for 20 minutes to allow the semolina to absorb the moisture.
Divide the rested dough into large, thick discs, press a few sliced almonds firmly into the surface of each round.
Bake on a parchment-lined tray at 180°C for 20 to 25 minutes until the outer edges are deeply golden and crisp.