Monday, April 18, 2011
How to make Roat (Hanumanji prasad).
Roat is one of those foods that our ancestors brought with them. It is made only for Hanumanji Puja (Jhandi). Many think it is difficult to make, you will see from this recipe how easy it is. It just takes a little time and patience. Some people add raisins/currants into their recipe--this is not necessary at all. Some may add ground elaichi or cinamon. You can if you wish. It is a no-no to use a rolling pin to make the shapes. Use the ball of your palm to flatten the dough.
4 cups all purpose white flour
1 cup brown sugar
1-1 1/4 cups evaporated milk
1/2 cup ghee + ghee for frying.
1. In a deep bowl, mix the flour and sugar together until it is evenly mixed.
2. Add the ghee and mix with fingers until it resembles coarse bread-crumbs.
3. Add the milk a little at a time. Knead to soft dough. It may or may not need all of the milk. Add until all the dough forms into a soft dough.
4. Divide into desired size--this can make 5-6 small roats.
5. Sprinkle some flour onto a flat plate, place one of the ball into the center. Using the flat of your palms, press down gently but firmly to flatten into a evenly round shape. Then take your finger and make a small hole in the center--this allows it to fry evenly.
6. Heat ghee in a heavy bottomed karahi/pan--should cover the pan about 4 inches. Non stick preferably.
7. Heat the ghee --not so hot that smokes come off else it will brown too fast and will be raw inside.
8. Gently lower a roat into the pan. The flame should be medium.
9. Allow to brown on one side then flip to fry the other.
10. When both sides are a nice medium brown, remove and drain.
Your roat is ready to serve to Hanumanji.