Suji Roth
A traditional Punjabi sweet flatbread made from semolina, ghee, and sugar, slow-cooked to a perfect golden-brown. It's crumbly, rich, and aromatic with cardamom, perfect for festivals or a special treat.
For 8 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the coarse semolina, powdered sugar, green cardamom powder, salt, chopped almonds, and pistachios. Whisk well to ensure everything is evenly distributed.
- c.Add 1/4 cup of ghee to the dry ingredients. Using your fingertips, rub the ghee into the mixture until it resembles coarse, damp sand.
- d.Gradually pour in the lukewarm milk, a little at a time, while mixing to form a stiff, non-sticky dough. Do not over-knead; just bring the ingredients together.
- e.Cover the dough with a damp cloth or a lid and let it rest for 15-20 minutes. This crucial step allows the semolina to absorb the moisture and soften.
- 2
Step 2
- a.Shape the Roth
- b.After the resting period, the dough will feel firmer. Knead it gently for just 30 seconds to make it smooth.
- c.Place the dough on a clean, flat surface or a rolling board. Using your palms, flatten and shape it into a thick, round disc (the roth) approximately 7-8 inches in diameter and about 1 inch thick.
- d.Smooth out any cracks that may appear on the edges by gently pressing them together.
- 3
Step 3
- a.Slow-Cook the Roth
- b.Heat a heavy-bottomed tawa or a non-stick skillet over the lowest possible heat setting. Do not grease the pan yet.
- c.Carefully lift and place the shaped roth onto the hot tawa. Let it cook undisturbed for 10-12 minutes.
- d.After the first 5 minutes, start drizzling the remaining 1/4 cup of ghee around the edges of the roth, allowing it to seep underneath.
- e.Check the bottom by gently lifting an edge with a spatula. It should be firm and a light golden-brown color.
- f.To flip, slide the roth onto a flat plate, then invert the plate over the tawa to place it back, uncooked side down. This prevents it from breaking. Alternatively, use two wide spatulas for support.
- g.Cook the second side for another 10-12 minutes on very low heat until it is also golden-brown and cooked through. You can test for doneness by inserting a skewer or toothpick into the center; it should come out clean.
- 4
Step 4
- a.Cool and Serve
- b.Once cooked on both sides, carefully transfer the suji roth to a wire rack. This prevents the bottom from becoming soggy as it cools.
- c.Let it cool for at least 15 minutes. It will become firmer as it cools.
- d.While still warm, use a sharp knife to cut it into wedges or diamond shapes. Serve warm as a delicious dessert or snack.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Patience is key. Cooking on extremely low heat is essential to ensure the roth cooks through to the center without burning the outside.
- 2Use coarse semolina (moti suji) for the authentic crumbly and grainy texture. Fine semolina will result in a denser roth.
- 3Do not skip the resting time for the dough. It's vital for the semolina to hydrate properly, which prevents the roth from being too hard.
- 4Be very gentle when flipping the roth as it is delicate. The plate-inversion method is the safest way to avoid breakage.
- 5For an even richer flavor, you can lightly dry-roast the semolina in a pan for 3-4 minutes until fragrant before making the dough.
Adapt it for your goals.
Flavor Enhancement
Add a few strands of saffron soaked in a tablespoon of warm milk to the dough for a beautiful color and aroma.
Nut VariationNut Variation
Incorporate other nuts like chopped cashews or walnuts into the dough, or sprinkle some melon seeds (magaz) on top before cooking.
Sweetener SwapSweetener Swap
Replace powdered sugar with an equal amount of powdered jaggery (gur) for a more traditional, earthy sweetness and a darker color.
Aromatic TwistAromatic Twist
Add 1/4 teaspoon of nutmeg powder or a few drops of rose water to the dough for a different aromatic profile.
Why this is on our healthy list.
Instant Energy Source
Semolina is rich in carbohydrates, providing a quick and sustained source of energy, making this a fulfilling treat.
Rich in Healthy Fats
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are important for various bodily functions.
Nutrient Boost from Nuts
Almonds and pistachios contribute healthy fats, protein, fiber, and essential minerals like magnesium and vitamin E to the dish.
Frequently asked questions
Suji Roth is a traditional Punjabi sweet dish. It's a thick, crumbly, cookie-like flatbread made from semolina (suji), ghee, sugar, and nuts, slow-cooked on a tawa until golden and aromatic.