Sel Roti with Silk Glaze: Nepalese Sweet with a Chocolate Upgrade

Written by Neelanjana Mondal | September 27, 2025

Few things evoke the essence of Nepalese festivities like the golden rings of Sel Roti. Crisp on the outside, tender on the inside, and subtly sweet, this deep-fried rice flour delicacy has long been a staple at celebrations and family gatherings across Nepal. But now, this traditional treat is getting a modern twist: introducing Sel Roti with Silk Glaze – a fusion dessert that marries cultural heritage with indulgent innovation.

The Tradition Behind the Ring

Sel Roti is more than just food – it's an emotion for many Nepalese. Prepared during Dashain, Tihar, and weddings, it's often made in large batches by families working together. The batter, a simple mix of soaked rice, sugar, ghee, and a hint of cardamom or clove, is poured into hot oil in a circular motion, forming rings that puff up and crisp to perfection.

Enter the Silk Glaze

In this reimagined version, the classic Sel Roti is elevated with a smooth, glossy glaze made from high-quality chocolate, think ganache, but lighter and silkier. The glaze coats the roti delicately, adding a rich layer of flavor that complements the soft, chewy center and crispy crust.

This isn't just any chocolate topping; it's made with a mix of dark and milk chocolate, tempered to a silky finish, sometimes accented with Himalayan sea salt, crushed nuts, or even a hint of orange zest.

Sel Roti with Silk Chocolate Glaze

Ingredients

For the Sel Roti:

(Makes about 10–12 rings)

• 2 cups uncooked white rice (basmati or short-grain)
• ¾ cup sugar
• ½ cup whole milk
• 2 tbsp melted ghee or unsalted butter
• ¼ tsp ground cardamom (optional)
• A pinch of salt
• Vegetable oil, for deep frying

For the Silk Chocolate Glaze:

• ½ cup heavy cream
• ¾ cup Cadbury Bournville dark chocolate, chopped
• ¼ cup Cadbury Silk chocolate, chopped (optional)
• 1 tbsp unsalted butter
• Pinch of sea salt, optional

Method

1. Rinse 2 cups of rice until the water runs clear, then soak the rice in water for 6-8 hours (or overnight). The next day, drain the rice and add it to a blender while wet.
2. Add ¾ cup sugar, ½ cup milk, 2 tablespoons melted ghee, a pinch of salt, and ¼ teaspoon cardamom (if using).
3. Run the blender again until smooth. The batter should be thick but pourable, similar to pancake batter. Add a little milk if it's too thick.
4. Heat vegetable oil in a deep, wide pan over medium heat, then pour the batter into a squeeze bottle, piping bag, or use a small cup.
5. Carefully pour the batter in a ring shape into the hot oil, and fry 1-2 at a time, flipping once golden (about 1 to 2 minutes per side). Drain on paper towels and let them cool.
6. In a small saucepan, heat ½ cup heavy cream over low heat until just starting to simmer (do not boil). Turn off the heat, add ¾ cup dark chocolate and ¼ cup Silk chocolate.
7. Let it sit for 1 minute, then stir until smooth. Stir in 1 tablespoon butter and a pinch of sea salt for extra shine and depth.
8. Once the Sel Roti has cooled, dip each one halfway into the chocolate glaze, or drizzle the glaze over the top.
9. Let it sit for 15-20 minutes at room temp or chill for a few minutes if you want it firm.
10. Serving Suggestions: Top with crushed pistachios, sesame seeds, or rose petals. You can also serve it alongside masala chai, coffee, or even a scoop of vanilla ice cream.

Tips & Tricks

• Use freshly soaked rice: Don’t use pre-ground rice flour, for the best Sel Roti flavor and feel, only fresh does the trick, for those come from soaking and blending the rice fresh.

• Blend the rice just until smooth; over blending can heat the batter and affect the texture. Adjust consistency carefully, because the batter should be thicker than pancake batter but still pourable.
• Fry a small ring first to check if the batter holds its shape. Adjust thickness with a spoonful of milk or rice flour as needed.
• Use the right oil temperature: Medium heat is best. Too hot and the outside burns before the inside cooks. A drop of batter should rise slowly and bubble gently.
• Use good chocolate: Quality chocolate makes all the difference. Use baking-grade dark chocolate (50-70% cocoa) for best results.
• Let the chocolate glaze set at room temperature, for refrigerating too quickly can cause dull, streaky chocolate. Let the glaze set naturally for a beautiful finish.