- Servings: 3-4
- Dough making time: 5-6 minutes.
- Rolling time: 1 minutes each.
- Cooking time: 8-9 minutes each.
- Total time: 16 minutes.
“Til gur ki Roti” is special winter dish from Rajasthani cuisine that keeps you warm and energetic, good for toddlers and kids. This delicious dish is prepared with pearl millet and jeggery. Slow roasting and sesame seed gives this Indian bread not only deep nutty and earthy flavor but intense aroma too. It is quite filling so you cannot consume in large quantities like Roti or chapatti.
One of the very popular dishes of Indian continent, it has several variation depending on the area and family and they name it differently too.
This recipe was learnt by my husband from his friend who was travelling with him in train, when they were going to take part in chess tournament hosted by DAE (department of atomic energy).
The specialty of this Roti is that, it can be kept for weeks at normal temperature like cookies or biscuit, it is called “Tawarrukh” as learnt by my husband.
- Bajra ka Aata (Pearl Millet Flour): 250 gm (2 cups)
- Jaggery (grated): 120 gm. (1 cup)
- Sesame seed (roasted): 2 tablespoon
- Milk: ½ cup (hot)
- Ghee (clarified butter): 40-50 gm. (for moin)
For making dough:
Take a wide vessel; put Bajara ka Aata, ghee (as moin), jeggery and sesame seed mix well; add hot milk in small quantity (take care milk is hot) and knead for about 3-4 minutes to get soft consistency of dough, (The dough can be made in food processor also), divide the dough into four parts make balls as shown in photo.
Roll thick Roti about ¼”; using rolling pin and cooking sheet (it is easy to put rolled Roti on tawa).
First roll these balls into the flour then put on the cooking sheet; and roll with rolling pin putting equal pressure all around.
Take a tawa (griddle), when it becomes hot; reduce the flame to minimum. Place the rolled Roti and make cut marks all over the Roti with knife it will help to cook properly.
Cook till it changes the color it will take ~4-5 minutes. Now turn the other side and cook till it changes the color other sides also (3-4 minutes). Take it out from tawa and allow to cool, It is soft when hot be careful otherwise it will break, after cooling it will become a bit harder. Keep it in Roti-dabba or any suitable container.
Note: Cook on low flame. It has to be very slow cooking.