Dum ke Rote ~ I

Rote (also referred to as roat), are baked~cooked on dum, sweet and crunchy semolina flat cookie sort of delicacies made especially in Hyderabad city, which are deliciously crunchy from the outside, but soft in the center. This confection has the all goodness in them, including exotic saffron, nuts, khoa and glorious ghee.

Semolina -Sooji rawa (fine variety)

The following is one of my friend Saba’s recipe, which I have changed just a little bit here and there. My hubby loved these rote a lot الحمد لله and I plan to make them again soon inshallah.

My mother-in-law’s version is simpler. Inshallah I will post my Mother-in-laws version for this confectionery sometime in the future.

Dum ke Rote – Baked Sweet Semolina flat breads
Makes: 13 large rote as shown in the picture below


Almonds – 3/4 cup
Pistachios – 1/2 cup
Saffron threads – 2 pinch
Semolina/Sooji (fine variety) – 3 cups
All-Purpose flour – 3 1/4 cup
Granulated Sugar – 3 cups
Baking powder – 1 1/2 tbsp
Cardamom powder – 1 tsp
Homemade Khoya – 3/4 cup
Ghee – 1 cup, warmed
Warmed Milk – 1 cup

Dum ke Rote


1. Soak the almonds and pistachios together in cool water overnight. The next day, peel them and keep aside. In a blender container pour in 1/2 cup warmed milk and the peeled nuts and grind to a smooth paste. Keep aside in a bowl.
2. Add the khoya and the remaining warmed milk in a blender container and blend to a smooth paste.
3. In a mixing bowl, add semolina, all-purpose flour, sugar, baking powder and cardamom powder. Using a whisk, mix well. Add the nuts+milk paste, and the khoya+milk paste and ghee and mix well. Knead to form a dough. Cover and keep aside for 1 hour for it to rest. Later, knead again until dough is pliable and cover again and let rest for 1 more hour.

4. Preheat oven to 350°F and knead the dough a final time. Pinch out fist size balls from the dough and shape into smooth balls. Using your fingers flatten them into discs (approx 6 inches in diameter) and arrange on greased foil lined baking sheets leaving 2 inch space all around each of the discs. Gently press few sliced almonds on top of each disc. Place the baking sheets in the oven and bake for 10-15 minutes or until the sides and base are nicely browned (but not burnt). Keep a close eye. Immediately switch to broil on low setting for 2-5 minutes until the tops are browned (but not burnt) and the nuts are toasted. Keep a close eye.
5. Remove the baking sheets from the oven. Leave to cool on tray for 5 minutes. Using a flat spatula transfer them to wire racks until they are cooled completely. Store in an air tight container at room temperature. Finish within 3-4 weeks.

If you prepare this delicacy at home too, feel free to send me your recipe for Dum ke Rote. I will be happy to try it out.


29 thoughts on “Dum ke Rote ~ I

  1. Assalam o alaikum
    Mona your recipe reminded me my nani’s meethi roti which she roasted on tawa and she used whole wheat flour instead of fine flour and semolina and she rolled it in 1/2″ thick.other ingredients were same except of safron

  2. salaam.could u pls tell me what broiling means.at what temp did u set the oven

    RJ, broiling is grilling, most oven have the option to broil/grill instead of baking.

  3. My family just made this and it tastes awesome! My dad says it reminds him of the rote he used to eat in Hyderabad. Thank you so much for the recipe. We look forward to making some more of your great recipes!

  4. Thanks for updating such a kind of delicious recipe. We miss u whenever we had such a kind of cookies. May Allah keep always happy to u & your family.

  5. Thanks for a great blog. Please see if you can dig out a recipe for Rote made on Tawa. This is similar but different from dum ke Rote as these are cooked on Tawa and should have more dry fruits in it.

    Amira, I do not have a recipe for dum ke rote cooked on tawa. If you ever come across, please share with me the recipe.

  6. Came here to tell u that today first time I tried my hand in baking and that too started with ur Dum ke Rote,Surprisingly it came out very good.

    I even baked the downside of the rote too,to make it more crispy.

    Thanks u very very much for the receipe.

  7. With the help of your receipe I made this Dum ke rote and thanks to Almighty,the result was fantastic. It came out reall good.
    I didnt had the Khoa, so used milk powder instead.

    So wanted to thank you.
    JazakAllahu Khayran.

  8. Lovely recipe, can you please show me how to make kheer pooria and puran pooria. I ate in my childhood in Hyd so long before.Me and my husband craving for it.

  9. Happy blessed night of 12th Rabbi ul Awwal.

    Was just thinking if this Dum ke Rote can be made in Oven only or is there any other way too?

    Juveria, Dume ke Rote are baked in oven. If you come to know about any other technique, please let me know.

  10. Asalamalaikum Mona
    I m so happy to see this recipe…my hubby Loves Rote and even I tried baking for him couple of times, i took recipe from my Nanijaan but when i saw your recipe i was so excited..Thanks so much for posting it and I m new to your blog but its an awesome blog and i got hooked up to it.I wouldnt say Good job…”Great Job”.Its nice and inspiring me to cook…Take care n Keep it going
    Loads of Love

    WaAlaiKumAsSalaam Hajera, Jazakallahu Khair for the appreciation. ~Mona

  11. Thank you for posting this recipe… I was searching for sweet recipes to make for Eid al-Adha in internet,books & magazine … I wanted something new & alhamdulillah found this here 🙂

  12. Wow Mona,Same here sometime we used to send it to bakery but sometime we roasted it on tawa, but not directly,I think Mom used to press the dough on butter paper or some greased paper and roast on tawa, this was also made with chongas, have you eaten it ? its like maida and ghee, water dough, rolled like puris fried and immediately powdered sugar is sprinkled all over it still when it is hot so that sugar gets stuck with the pooris, have you heard of it?Mona your blog always makes me remember the good ol’days…

  13. Assalaam alaikum didi

    Thanks alot for posting this wonderful recipe. I can manage to make it but my problem is khoya.Khoya is not available here. What shall I substitute with it?
    May Allah bless you.

    Wa-Alaikum-AsSalaam Abra, you can prepare khoya at home, I had posted the procedure a few days ago. If this is not possible, substitute khoya with equal amounts of milk powder. ~Mona

  14. Mona,

    Just like Lubna…even when I came home from work today I was thinking of making rott, but I don’t have enough AP flour.
    I tried Daagh @ A.R.A.D’s rott recipe many times and it is nice and simple recipe, comes out great each time.

    Inshallah, will try your version.

    Note to Lubna: same here…My mom / (the whole khandan) would contribute and send it to the local bakery for baking. We had Badam ka tree and the rotts were baked on the leaf. Ahh memories…

    Aisha, My Ammi also used to send the prepared batter for rote to the nearby bakery during my childhood in Hyderabad. This is one my associate Saba’s version. Inshallah will post my Mother-in-law’s version sometime in the future.
    Thanks for letting me know about Daagh @ A.R.A.D’s rote recipe. ~Mona

  15. assk mona
    wow. yummy rote. thats quiet a preperation for recipe.
    i remember we would make rote at home or get from local bakery back home in hyd.
    i usually have this fresh baked cashews/ nuts cookies from local bakery now in usa and they amazingly tastes good loke rote.
    take care

    Wa-AlaiKum-AsSalaam Rizruby, yes, I was also intrigued by the procedure involved and thought to share Saba’s recipe with everyone. Alhamdulillah turned out delicious. ~Mona

  16. Mona,
    This is the most unique thing that I have ever heard about rotis. This never came to my mind that rotis can be baked in the oven. Wonderful thinking!

    Sudensha, these are considered as dessert bread and enjoyed along with tea. ~Mona

  17. OMG! you just would not believe. I was craving this so bad for sooo loong. This is the time of year my mom would mix every thing in the recipe and sent it over to the local bakery for them toi bake the ROte as we did niot have an oven then.,
    Jazak Allah Khairan for publishing this recepi. I think we do have some kind of connection as whatever I desire, you publish that recipe. Alhamdulillah.

    Lubna, My Ammi also used to send the prepared batter for rote to the nearby bakery during my childhood in Hyderabad. Ovens in home were not a common thing during that time back home. It is my pleasure to share recipes that I have collected with you all. ~Mona

  18. MONAAAAAAAAAAAAAAAAAA I REALLY LOVE YOU A LOTSSSSSSSSSSSSS… i was waiting for this recipie…… i keep on asking every hyderabadi lady but non gave me the correct recipie ….thanks a lot……….i will make this tom morning

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