Pathare Prabhu Roath Recipe (Semolina Cake)
Pathare Prabhu Roath Recipe is a semolina cake recipe that you must try during an evening for tea time snack. It is the perfect counterfoil to spicy tea time snacks as it gently balances the tastes in your mouth so you can enjoy every bite.
Pathare Prabhu Roath Recipe is a semolina cake recipe that you must try during an evening for tea time snack. It is the perfect counterfoil to spicy tea time snacks as it gently balances the tastes in your mouth so you can enjoy every bite. Roath is made from semolina soaked in milk, sweetened, and then gently spiced with cardamom, nutmeg and a dash of saffron.
My earliest memory of roath is eating it in my great grandmother’s house when we visited her. Mothi Aji, as she was called, enjoyed churning out a great variety of delicacies for us to snack on. We used to enjoy great chunks of this cake, served with spicy snacks and some hot coffee. She lived alone, shopped and cooked for herself, eschewing all offers of help until she was well into her nineties. Her zest for life has certainly been passed down to my Aji who is cut from the same cloth.
Pathare Prabhu cuisine has been greatly influenced by Western techniques like baking and has adpated a number of dishes that owe their origins to the confluence of these styles. Roath is one such example and I do hope you enjoy it.
If you like this recipe, try more recipes like
- 1 cup Sooji (Semolina/ Rava)
- 3/4 cup Sugar
- 150 ml Milk , warm
- 2 tablespoons Ghee , (adjust)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 1/4 teaspoon Nutmeg
- Pistachios , a handful
- 1/4 cup Raisins , soaked in milk for 15 minutes
- 1/8 teaspoon Saffron strands , soaked in milk for 15 minutes
How to make Pathare Prabhu Roath Recipe (Semolina Cake)
To begin making Pathare Prabhu Roath Recipe (Semolina Cake), prep all the ingredients first.
In a bowl, add the semolina and 2 tablespoons ghee. Rub the ghee into the semolina with your fingertips. Now try and squish this semolina mix into a ball. If it retains the shape, the ghee is sufficient. If it crumbles away, add an additional tablespoon of ghee and rub it in.
Add the warm milk into the semolina till the mixture is thinned down but not runny.
Keep this aside for an hour so that the semolina can absorb the milk.
After an hour, add the sugar and mix well.
Also preheat oven at 180 C for about 10 minutes.
Now add the soaked raisins, spices, saffron. Mix well.
Pour into a greased baking dish/springform cake pan and bake at 180 C for about 25 minutes or till the top is golden.
Monica is a mother, a weekend baker and a collector of cookbooks and articles on cooking and baking. Cooking is her way of taking a break from her day job. She is a curious cook who enjoys creating dishes that add a twist to everyday recipes. She especially loves baking, experimenting with new flavours and ingredients, and adapting recipes to make them her own. Funnily enough, her habit of not following recipes to the letter is a mixed blessing. Visit her blog for more recipes Oven Goodies and Varan BhaatVaran Bhaat