Rice Rotli in Sweet Milk
This comforting Gujarati sweet dish transforms simple rice flour flatbreads into a rich, milky dessert known as Dudh Keri. Unlike the traditional wheat version, this recipe uses delicate, gluten-free rice rotlis that are submerged in sweetened, aromatic milk infused with cardamom. The result is a soft, pudding-like texture where the thin breads absorb the creamy flavors, making it a perfect light dessert or wholesome meal.
Ingredients
- 1 cup Rice flour (For making the rotlis (chokhani rotli).)
- 1 cup Water (Hot water is required to knead rice flour dough. Quantity estimated.)
- 3 cups Whole milk (Quantity estimated for soaking the rotlis.)
- 4 tablespoons Sugar (Adjust to taste. Quantity estimated.)
- 1 tablespoon Ghee (For cooking the rotlis. Quantity estimated.)
- 1/4 teaspoon Cardamom powder (Optional aromatic. Quantity estimated.)
Instructions
- 1Bring the water to a boil in a small pot. Remove from heat and immediately stir in the rice flour to form a rough dough. Cover and let it rest for 5 minutes until cool enough to handle, then knead well until smooth and pliable.
- 2Divide the dough into small balls. Roll each ball into a thin, small flatbread (rotli). Heat a griddle or tava over medium heat. Cook each rotli lightly on both sides, applying a small amount of ghee, until cooked through but not overly crispy.
- 3In a saucepan, bring the milk to a gentle boil. Stir in the sugar and cardamom powder. Simmer for 2-3 minutes until the sugar is completely dissolved.
- 4Tear the cooked rice rotlis into smaller pieces or leave them whole if small. Add them to the hot milk and let them soak for a few minutes to absorb the flavor before serving warm.