A delicate cookie garnished with edible flowers and strands of saffron, this Mishri ki Roti is a delicious sweet treat! Made with a few simple ingredients, it’s sure to be a family favorite!
Mishri ki Roti is a simple Rajasthani sugar cookie that I grew up eating from my mom and grandma. The sweet flavor and crunchy texture that just falls apart in your mouth is still one of my favorite.
To make these cookies, just use flour, sugar, ghee, and some aromatics like cardamom and saffron for a bite-sized piece of heaven you’re sure to love! Traditionally, they were made on a thick, brass plate that was put directly onto the stove and cut into squares. This version made on a pan is a perfect sweet treat!
A delicate sugar cookie garnished with edible flowers and strands of saffron, this Mishri ki Roti is a delicious sweet treat from Rajasthan! Made with a few simple ingredients, it’s sure to be a family favorite!
- 1 cup all purpose flour
- 3/4 cup sugar , grind to powder in a blender
- 1/2 cup ghee
- 2 tsp milk , or as needed
- pinch salt
- 1/2 tsp cardamom powder
- 1/2 tsp saffron , soaked in 1 tsp warm milk
- 6 edible flowers
- almonds , slivered
- pistachio , crushed
- cardamom powder
Make the Dough: In a mixing bowl, mix together the flour, salt, cardamom, and sugar. Then, gradually add in the ghee and lightly mix it in. It should form a rough dough that clumps together. Add a little water if the dough is too dry, it should be crumbly and come together.
Flatten the Dough: Place the dough onto a plate and flatten it using the bottom of a bowl until it is about 1/2 inch thick. Don’t use a rolling pin as the dough is too delicate and will crumble.
Shape: Cut the dough into whatever shapes you’d like, just try to make them small. I used a round cookie cutter for this.
Garnish: Carefully, slide the cookies onto a nonstick pan/tava, as they are fragile and then garnish with the saffron and press on the almonds, pistachio, edible flowers, and cardamom powder.
Cook: Cook them uncovered on a low flame until the bottoms are golden brown. Make sure to move the pan around a little to make sure they cook evenly. Mishri roti is traditionally made in a pan/tava, but you can also bake them in a preheated oven at 325°F / 165°C for approx 10-12 minutes till they are golden brown from bottom.
Cool: Once they’re fully cooked, cool them for 10 minutes and then enjoy! These will stay good for a month in an airtight container in the pantry.
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