Roht is a sweet, doughnut like cake that is about the size of a saucer. It is generally only made as a prayer offering or prasad and consumed after the prayer. It is rich, very delicious and is enjoyed by everybody. One does not consume the whole Roht. It is broken into pieces and shared with family and friends. It is regarded as sacred food. The recipe for Roht was requested by a visitor to this website.
My sister-n-law, Simi Sewpal, often makes delicious Roht. She kindly shared her simple recipe that works very well.
Please note: This recipe was recently tried by a viewer of this website who said that the Roht crumbled when frying. After consulting with Simi, I have learned that the texture of the ghee does make a difference to the final outcome. Melted ghee and solid ghee produce different results.
Note: Mixture should resemble a soft scone dough. It needs very light , gentle kneading to avoid pressing out air incorporated during crumbling. The finished Roht should resemble a crisp biscuit like exterior and a soft scone like inner.
Simi informed me that the recipe should be followed as presented and that it is best to fry one Roht. If if begins to crumble, add a cup of flour, 1 tablespoon of milk, a tad more sugar, mix the dough again. This should result in successfully fried Roht.
Here is Simi's Roht Recipe.
Freshly Made Roht
Here is a link on how to Make ghee.
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