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 low heat till brown. 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.