Roat

on
Roat
 

Ingredients
  • Butter 8 ounces
  • Ghee 4 ounces
  • Caster sugar 16 ounces
  • Eggs 6
  • Semolina 16 ounces
  • Flour 4 ounces
  • Baking powder 1 ½ tsp
  • Milk ½ cup
  • Green cardamom grinded 1 tsp heaped
  • Saffron essence ½ tsp
  • Almonds and pistachio sliced ½ cup
  • Poppy seeds 2 tbsp for topping
Method
  • Beat butter and ghee with sugar, gradually adding eggs one by one then add in flour and milk beginning with the dry flour and ending with dry flour, add in cardamom powder, mix and keep aside. Sprinkle top with almonds and pistachio, sprinkle with poppy seeds, bake in a greased pan in a preheated oven for 40 to 45 minutes, cool cut into squares.

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