Punn Roth

Pann Roth or Punn Roth

Ingredients

  • 5 cups of all-purpose flour
  • 1.5 cups of sugar soaked in 1 cup of Milk
  • 1/2 cup of Ghee
  • 3-4 tbsp of Khus-Khus (poppy seeds)
  • 5 crushed black cardamom seeds
  • 15 to 20 Soaked and peeled Almonds, crushed slightly
  • Ghee for frying

Instructions

  1. Mix Sugar and milk and Ghee in a bowl.
  2. Add black cardamom seeds and almonds to the flour and mix.
  3. Knead the flour with Sugar-Milk Ghee syrup to form a little tight spongy dough.
    Let it rest for sometime
  4. Make round dough balls of equal size and roll them into thick round shaped bread.
  5. Heat Ghee for frying in a deep bottomed pan or a wok.
  6. Use a fork to prick the rolled roth, so it doesn’t fluff.
  7. Press Khus Khus on to it. 
  8. Fry on both sides till the bread is reddish brown on low flame. The Roth should be cooked from inside.
  9. Cool and serve.

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