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MEK Afghan Coconut Rowt | My Earth Kitchen

MEK Afghan Coconut Rowt

MEK Afghan Coconut Rowt

20 mins prepServes 10

This is a simple and delicious sweet recipe from Afghanistan that is perfect for evening tea time on cold days. My combination of cardamom, jaggery, and coconut in this rowt is a unique trio of flavors that you won’t find anywhere else. I am serving mine with homegrown lemongrass tea as lemongrass tea is the most favorite and traditional tea in Afghanistan. If you get to try this rowt once, I am sure you will save the recipe for future use.

10 servings

What you need

granulated sugar

¼ cup granulated sugar

all purpose flour

1 cup all purpose flour

salt

¼ tsp salt

baking powder

1 ¼ tsp baking powder

unsweetened shredded coconut

¾ cup unsweetened shredded coconut

milk

¾ cup milk

wheat flour

1 cup wheat flour

jaggery

½ cup jaggery

cardamom powder

1 tsp cardamom powder

egg

carom seeds

1 tsp carom seeds

coconut oil

¾ cup coconut oil

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Instructions

Sift together flour, wheat flour, baking powder and salt. Grease your pan and heat the oven to 325 F. Whisk together coconut oil, sugar, jaggery, eggs, and milk. Add dry ingredients to it and whisk. Add shredded coconut and cardamom powder. Mix with a spatula to make sure no dry flour remains. Transfer the mixture to the prepared pan and level the surface. Sprinkle nigella seeds on top. Bake in the center rack for 30 minutes. Cool on the rack for 10 minutes. Then take it out of the pan and cool completely. Cut into slices once completely cool. Enjoy with green tea.

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