Mishri Ki Roti With Edible Flowers
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!
Ingredients
- 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
Garnish:
- 6 edible flowers
- almonds , slivered
- pistachio , crushed
- cardamom powder
Instructions
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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.
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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.
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Shape: Cut the dough into whatever shapes you’d like, just try to make them small. I used a round cookie cutter for this.
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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.
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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.
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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.