Roth Prasad - cooking recipe

Ingredients

2 1/2 cups plain flour
1/2 cup caster sugar
1 teaspoon cardamom powder
100 ml ghee (room temperature, slurry like consistency)
1 cup milk (approximately, at room temperature)
extra ghee (for frying)

Preparation

Add sugar and cardamom to flour.
Mix in ghee with your fingers.
Add milk gradually, to form a soft, scone-like dough. You may need more or less, so dont pour all at one go.
Divide dough into ten balls and flatten into discs, about 3 mm thick. You may have to use a rolling pin for this.
Heat ghee on a medium flame. Fry roth on the medium flame till golden brown on both sides. (Be careful, frying at too high a temperature will cause the roth to be raw inside).