Parsi Dahitra

by Rita Jamshed Kapadia

Makes a great Valentine’s Day Treat cuz it is sweet, rose flavored, salty and melts in your mouth.

There is a big difference between the Parsi Dahitra and Gujarati Dahitra.

The parsi one has Rose and salt and the taste is heavenly.

The Gujarati one is fluffy and melts in your mouth.

Either way Parsi Dahitra and Gujarati Dahitra are winners for the biscuit which is homemade and without preservatives or added sugars.

Recipe  (from a old parsi cookbook)


1 cup sifted flour (All purpose)

1 cup sifted Ravo (Semolina)

1 cup Sugar

1 Tbsp  Butter (salted)

1/4 cup water with pinch of salt

1 drop Rose essence or 1 tbsp Rose water


In a small pot heat 1/2 cup water and sugar till syrupy for 10 minutes.

Sprinkle the Rose essence/Rose water in syrup and keep aside.

Knead into a dough the semolina, butter (melted) and flour.

Keep aside for 3 hours.

Roll into 1/4 inch thick, cut out small rounds or rectangles  (TIP: use salted water on your hands)

Heat oil on very low heat and fry these biscuits till golden brown.

Drain and soak these in the rose water syrup.



These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies


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