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A traditional Punjabi sweet flatbread made from semolina, ghee, and sugar, slow-cooked to a perfect golden-brown. It's crumbly, rich, and aromatic with cardamom, perfect for festivals or a special treat.
For 8 servings
Prepare the Dough
Shape the Roth
Slow-Cook the Roth
A traditional Punjabi sweet flatbread made from semolina, ghee, and sugar, slow-cooked to a perfect golden-brown. It's crumbly, rich, and aromatic with cardamom, perfect for festivals or a special treat.
This punjabi recipe takes 40 minutes to prepare and yields 8 servings. At 192.13 calories per serving with 1.27g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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Cool and Serve
Add a few strands of saffron soaked in a tablespoon of warm milk to the dough for a beautiful color and aroma.
Incorporate other nuts like chopped cashews or walnuts into the dough, or sprinkle some melon seeds (magaz) on top before cooking.
Replace powdered sugar with an equal amount of powdered jaggery (gur) for a more traditional, earthy sweetness and a darker color.
Add 1/4 teaspoon of nutmeg powder or a few drops of rose water to the dough for a different aromatic profile.
Semolina is rich in carbohydrates, providing a quick and sustained source of energy, making this a fulfilling treat.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are important for various bodily functions.
Almonds and pistachios contribute healthy fats, protein, fiber, and essential minerals like magnesium and vitamin E to the dish.
Suji Roth is a traditional Punjabi sweet dish. It's a thick, crumbly, cookie-like flatbread made from semolina (suji), ghee, sugar, and nuts, slow-cooked on a tawa until golden and aromatic.
Suji Roth is a rich, indulgent dessert and should be consumed in moderation. It is high in calories, carbohydrates, and fats from ghee and sugar. However, ghee provides healthy fats, and semolina offers some energy and protein. It's best enjoyed as an occasional festive treat.
A single slice of Suji Roth (approximately 60g) contains around 280-300 calories, primarily from the ghee, sugar, and semolina.
The roth is very delicate when hot because of the high ghee content and crumbly texture. To prevent breaking, ensure it's cooked enough on one side to be firm, and use a wide spatula or the plate-inversion method for support.
This happens when the cooking heat is too high. Suji Roth must be cooked on the lowest possible heat to allow it to cook through to the center slowly and evenly. High heat will brown the exterior quickly, leaving the inside uncooked.
Once completely cooled, store Suji Roth in an airtight container at room temperature. It stays fresh for up to 4-5 days.
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