Rotana is a traditional Garhwali sweet. No celebration of Uttarakhand is complete without Rotana.
|Preparation Time:||40 minutes|
|Wheat Flour||1 cup|
|Sugar or Gur||1 cup|
|Elaichi Powder||1/2 tsp|
|Desiccated Coconut||2 tbsp|
|Powdered Sugar||To Garnish|
- Make syrup of sugar with 1/2 cup of water. Keep aside to cool.
- Rub the ghee in wheat flour.
- Keep aside 2 tbsp of syrup. Mix flour, elaichi powder, remaining sugar syrup, milk and coconut and make a tight dough like mathari. Keep aside for 10 minutes.
- Knead the dough again. Add some more milk if it’s too hard.
- Make small walnut size balls from the dough using oiled hands.
- Fry on medium heat till brown. If the oil is not enough hot, the dough will start spreading in the oil. Even if the oil is hot enough, some of the balls will get a crack and that’s fine. Drain them on paper towel.
- Rotana is ready.
- To serve, drizzle the fried balls with the remaining syrup. Top it with some desiccated coconuts and powdered sugar.
- Rotana is crisp from outside and soft from inside.
- You can change the flavor as per your liking. Saunf is a great substitute for elaichi.
- You can skip making the syrup and knead the dough with ground sugar and milk instead.
- You can even top it with roasted sesame seeds.
- In Kashmir there is a similar dish called Roth. In that wheat flour is kneaded with sugar, saunf and ghee. Biscuit shaped dough is made and brushed with dahi. Then ssugar crystals are sprinkled on top along with poppy seeds and chopped nuts. The nuts are pressed in the dough and then they are fried.