Easy Sweet Porotta Recipe | Indian Dessert

Instructions

1. In a bowl, thoroughly mix all-purpose flour and baking powder.
2. Gradually knead in cold water until a soft, chapati-like dough forms.
3. Knead the sweet porotta dough for 3 minutes until smooth and elastic.
4. Cover the dough and let it rest for 5 minutes to relax the gluten.
5. Ensure unsalted butter is softened to room temperature for easy spreading.
6. Prepare softened butter, colorful tutti frutti, and sugar in separate bowls.
7. Divide the rested dough into 3 equal portions for easier handling.
8. Lightly dust each portion with flour and roll it out thinly into a flatbread.
9. Evenly spread softened butter over each rolled-out flatbread.
10. Generously sprinkle sugar and tutti frutti over the buttered surface.
11. Tightly roll up each flatbread, like a traditional porotta roll.
12. Gently press down on the rolled dough and flatten it to a medium thickness.
13. Spread a little more butter, sugar, and tutti frutti on top.
14. Preheat an old griddle (tava) over low heat for 5 minutes.
15. Place a cake tin on the preheated griddle to create a baking chamber.
16. Spread a small amount of butter at the base of the cake tin to prevent sticking.
17. Place the rolled and prepared porotta inside the buttered cake tin.
18. Cover the cake tin completely with a steel lid and bake on low flame for 10-15 minutes.
19. Increase the flame to medium and bake for another 5 minutes to crisp the bottom.
20. Carefully transfer the porotta to a hot griddle to caramelize the top.
21. Spread a little butter and sprinkle some sugar on the top surface for extra flavor.
22. Flip and cook briefly on medium flame until the top beautifully caramelizes.
23. Remove from heat once caramelized and repeat with the remaining dough.
24. Adjust the sugar amount in each layer to suit your sweetness preference.