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Powdered Sugar – 600 gms
Ghee – 1 1/2 cups
Eggs – 6
Saffron Strands – 1/4 tsp, dissolved in 4 tblsp of hot milk
Semolina – 500 gms, medium-fine
Refined Flour – 1/2 cup
Milk – 3/4 cup
Nutmeg – 1/4 tsp, powdered

For Decoration:
Poppy Seeds – 1 tblsp
Almonds – 100 gms, blanched, peeled and slivered

1. Add the sugar and ghee in a large bowl.
2. Whisk till they blend completely.
3. Add the eggs one at a time.
4. Whisk till each egg is amalgamated.
5. Add the saffron strands and continue whisking.
6. Sift the semolina and flour together.
7. Add small quantities of semolina-flour into a bowl alternating with the milk.
8. Add the nutmeg.
9. Pour the batter into a lightly greased baking dish.
10. Sprinkle the poppy seeds and almonds.
11. Keept it covered for 1 to 1 1/2 hours and allow to rest.
12. Bake in a preheated oven of 195C for 30 minutes till it turns golden brown.
13. Serve warm

Anjali Anand
Anjali Anand
Anjali is a visionary woman entrepreneur with extraordinary talents. With 11+ years of experience in the L&D industry, she is the co-founder of a health food start-up empowering people to stay fit through food. Anjali has won numerous accolades including Upcoming Women Entrepreneur of the Year and Visionary Women's award for Innovation in Entrepreneurship. She has also been invited to participate in various programmes on leading TV channels.

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