The perfect Roht Recipe with Asha Maharaj

Roht is a sweet fried dish that is consumed primarily at religious affairs or even just as a snack with a cup of coffee or tea.

We have TWO optional versions of Roht for you to choose from, the first recipe comes from Guyana with Matthew and the second version is by popular South African chef, Asha Maharaj. And GO!

Guidelines for you

  1. Mixture of Roht 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.
  2. Remember that the texture of ghee does make a difference to the Roht as Melted ghee and solid ghee produce different results.

Matthew’s Roht Recipe

Ingredients and Measurements

  • 5 cups all purpose flour
  • 2 tbsp ghee or Palm oil (for mixture)
  • 1/4 cup brown OR white sugar
  • 1/4 cup maraschino cherries chopped (optional)
  • 1/4 cup raisins 1/2-3/4 cups evaporated OR whole milk (room temperature)
  • 4 cups of ghee or Palm Oil, (or more) for deep frying
  • 1½tsps coarsely ground elaichi/cardamom (optional)

If your first roht crumbles then you should add a cup of flour, 1 tablespoon of milk, a tad more sugar, mix the dough again. This should result in successfully fried Roht.


  1. Sift flour
  2. Pour ½ cup ghee & mix until it resembles breadcrumbs
  3. Add sugar & elaichi
  4. Mix with milk until pliable dough forms. Add more milk if the dough is not wet enough
  5. Make shapes like a flat saucer. This quantity should yield between 12-13 Roht
  6. Fry in 3-4 cups of butter ghee at med. heat. Both sides should turn a tan-golden color
  7. Use a slotted spoon & remove from pan. Allow to cool. Use as needed

Asha Maharaj’s Roht Recipe

A biscuit type of sweetmeat offered during Hanuman Jayanthi


• 5 cups Snowflake cake wheat flour
• 1 tsp coarsely ground cardamom
• ½ cup Palm Oil
• 2 cups refined (castor) sugar
• ± 1 ½ cups milk (at room temperature)
• Palm Oil for frying


  • Combine the flour, cardamom and palm oil in a mixing bowl and rub until evenly mixed. Mix in the sugar. Add milk as needed to make a soft dough.
  • Do not over-knead. Heat palm oil in a karhai (wok). Divide dough into 20 pieces and pat or roll into thick biscuits. Fry a few at a time in moderately hot palm oil until golden and cooked through.
  • Remove with a draining spoon and drain well by pressing the fried #Roht with the back of a spoon onto the draining spoon.


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