Tootak

Name: Tootak
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon ground black pepper; 1 potato, boiled and mashed; 1 cup (200 grams) grated paneer (pressed fresh cheese); A few saffron threads; 20 cashews, chopped; ½ cup (90 grams) grated khoya/mawa (unsweetened solid condensed milk); ½ cup (100 ml) milk; 1 cup (200 grams) rawa/suji (semolina flour); ½ cup (100 grams) ghee; 2 teaspoons table salt; 1 teaspoon red chile powder; ¼ teaspoon garam masala (spice mix); 1-inch (2½-cm) piece fresh ginger, chopped; 2 teaspoons ground coriander; 1 teaspoon cumin seeds; 1 tablespoon vegetable oil; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon chopped fresh cilantro; 15 raisins; 1 tablespoon rosewater

Saffron-flavored Indian bread

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Tootak is a short-crust dough snack made from semolina and was a popular breakfast treat for the Nizams (royal rulers) of Hyderabad.

Ingredients

1 cup (200 grams) rawa/suji (semolina flour)
2 teaspoons

Asia
India
Telangana: Hyderabad
Snack
Breakfast
Vegetarian
Gluten-free

Method

Put the semolina, 1 teaspoon of the salt, the ghee, khoya, and milk in a bowl and knead to make a soft dough. Cover the dough with a damp cloth and set aside to rest for 2 to 3 hours. Knead the dough once again and let rest for 30 minutes.
In a small cup, combine the saffron and rosewater; set aside.
Place a medium nonstick sauté pan over high