Almond Rose Roti Churma — delicate and floral, this prasad comes together in just 15 minutes and is such a delight! With notes of rose, cardamom, saffron, and almond, this is perfect for Navratri and for those sweet-tooth cravings.
WATCH HOW TO MAKE BADAM ROSE ROTI CHURMA:
We’ll start by mixing together whole wheat flour, almond flour, salt, ghee, and some fresh beetroot juice. Use your hands to work this together until well combined. Add in saffron milk and use your hands to knead this into a medium firm dough.
Now we’ll divide the dough into 3 equal parts and roll them out into 1/2 inch thick rotis. Transfer to a hot tava and cook on low heat until golden brown on both sides with a drizzle of ghee. Make sure to press down on them to ensure they cook through since we are keeping them a bit on the thicker side.
Now, we’ll crush the rotis using our hands for that classic churma texture. To this, we’ll add jaggery for some sweetness, rose water, coconut, and ghee. Give this a gentle mix and add in cardamom powder and garnish with pistachios and melon seeds for a lovely crunch.
If you like this, please try my other recipes:
Almond Rose Roti Churma — delicate and floral, this prasad comes together in just 15 minutes and is such a delight! With notes of rose, cardamom, saffron, and almonds, this is perfect for Navratri and for those sweet-tooth cravings.
- 1 cup whole wheat flour
- 1 cup almond flour
- pinch salt , optional
- 2 tsp ghee
- 3 tbsp fresh beetroot juice
- 1/4 cup milk , mixed with 10-12 strands saffron
- 1/3 cup jaggery
- 2 tsp rose water
- 1/4 cup shredded coconut
- 2 tsp ghee
- 1/2 tsp cardamom powder
- 2 tbsp pistachio , slivered
- 1 tbsp melon seeds
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In a bowl, add in whole wheat flour, almond flour, salt, ghee, and beetroot juice. Mix everything together so it’s well incorporated.
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Then, slowly add in your saffron milk as needed to form a medium firm dough. Cover and let rest for 7-8 minutes.
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Divide the dough into 3-4 equal parts and shape them into round balls. Flatten the balls and roll them out until about 1/2 inch thick, without using any additional flour.
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Heat a tawa and place the rolled out rotis on it. Cook on medium heat till the base is partly cooked, then flip it over and cook them from both sides on low heat by pressing gently with a cloth. Make sure to press down on them to ensure they cook through since we are keeping them a bit on the thicker side.
Now drizzle ½ tsp of ghee over the roti and along the edges. Cook it by pressing with the help of a spatula. Now, flip it again, drizzle 1/2 tsp ghee and cook by pressing slightly until golden brown on both sides. Repeat this for all of your rotis.
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While the rotis are hot, crush them into small pieces and transfer into a mixing bowl.
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Add in your jaggery, coconut, rose water, ghee, and cardamom powder. Give this a mix.
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Garnish with pistachios and melon seeds and your Almond Rose Roti Churma is ready!
Recipe Video
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Wow recieps luv it. 🌹
Thanks ❤️
Hi Nidhi, what kind of coconut we are adding in end, fresh, or desiccated coconut.
Hi Anita, it’s desiccated coconut.