• In a large bowl add ghee, cardamom powder & cardamom seeds to the flour and mix it in until the flour sort of gathers together.
• In another bowl, mix together milk/water and sugar till the sugar is almost dissolved.
• Add this sugar mixture to the whole wheat flour and knead to a stiff dough.
• Divide dough into 1 1/2-inch balls. Press down the balls and roll to 1/4th inch thick.
• Prick well with a knife or fork, so that the roth does not puff up while frying.
• Sprinkle generously with khus khus and press them down. Some of the poppy seeds will be lost in frying, but don’t sweat.
• Deep fry roth on medium heat till it is golden brown.

Roth is ready & serve with Kehwa tea or Sheer Chai