Uttarakhand Roat Kumaoni Jaggery Wheat Festive Sweet Prasad

Method

1. 1

   Dissolve grated jaggery in 1.5 cups warm water.

2. 2

   Stir until fully dissolved. Strain through a sieve. Keep warm.

3. 3

   Heat 3 tbsp ghee in a heavy pan on medium-low.

4. 4

   Add fennel seeds — sizzle 10 seconds.

5. 5

   Add 1 cup wheat flour. Stir immediately. Roast on medium-low, stirring continuously without stopping, for 10 to 12 minutes until the flour turns deep golden and smells intensely of toasted wheat and ghee.

6. 6

   Do not stop stirring at any point.

7. 7

   Pour the warm jaggery water carefully into the roasting flour — it will spatter.

8. 8

   Stir vigorously and continuously.

9. 9

   Cook on medium heat, stirring constantly, for 4 to 5 minutes until the mixture thickens and pulls away cleanly from the sides of the pan.

10. 10

    Add cardamom powder. Stir. Add ghee-fried cashews. Stir.

11. 11

    The roat should hold its shape when pressed on a plate and be dense, moist and fudgy.

12. 12

    Serve warm. Can also be pressed into a flat round and cut into pieces when cool.