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Roth -The Sacred Cookies from Kashmir

Servings 18


  • 4 cups All purpose flour
  • 1.25 cups sugar
  • 2 tbs chilled butter cut into small pieces
  • 6 tbs Ghee
  • 1/4 tsp brown cardamom powder use only the seeds from one brown cardamom
  • 4 tbs milk powder mixed in 4 tbs water
  • 1 cup water
  • 1 cup almond halves
  • 1/4 cup chopped fresh coconut slices
  • 3 Tbs Poppy seeds


  1. Add the butter and ghee and cardamom to the flour and mix it in until the flour sort of gathers together.
  2. Add in the sugar and mix.
  3. Add water gradually and mix until the dough comes together. Do not over knead. You may not need all the water, so begin with half a cup and then a tbs at a time, until the dough comes together.
  4. Let it rest covered for about 10 minutes.
  5. Heat the oven to 375*F
  6. Roll out the dough to abut 3/8th inch thickness
  7. Cut out the cookies in desired shapes. Mine was a 6 inch round cutter.
  8. Place on a baking sheet lined with parchment.
  9. Roll out the leftover dough again and repeat the process of cutting and rolling until all the dough is used up.
  10. Take a sharp paring knife and prick the cut cookie dough rounds a few times. This ensures they don't puff up while baking.
  11. Press in the almond and coconut slices, brush with a little milk powder paste and sprinkle some poppy seeds on top.
  12. Bake for 25 - 30 minutes until light brown on top.
  13. Cool on a wire rack