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.

Ingredients:

4 cups all purpose white flour
1 cup brown sugar
1-1 1/4 cups evaporated milk
1/2 cup ghee + ghee for frying.

Method:

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.

16 comments:

  1. This recipe for roat looks really tasty, a lot like how I do mine, in fact I use the same measurements, except I usually warm my milk a little, and dissolve the sugar in it, either way its the same results. I like to add cinnamon, cardamom nutmeg and cloves to my roat. Try making roat with the butter ghee, it makes the most awesome roat you'll ever taste! Thanks for sharing :)

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    1. Thank you for your comments. Can you please explain if you mean butter? Thanks again.

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  2. Sorry for responding so late, but what I mean by using butter ghee, is to use cow brand ghee, the one that comes in a green can and it says pure butterfat ghee, made from australian cows cream. It's golden yellow, and has a really sweet aroma to it. It's much better to use than the phalkha veggie ghee, and gives the roat a nice taste, its a bit pricey, but its worth it!

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    1. Just wanted to ask where you would buy the cow brand ghee from (store/country). Here in Edmonton, Alberta, I've never seen it. Thank you.

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    2. HI If you cannot get butter ghee, make your own by heating up unsalted butter, then bring to a boil, not for too long, let it cool off a bit, until u find the salt floats to the top, scoop this out, u can either throw away or use for cooking, the remainder should be a clear oil like appearance.

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  3. Thanks for the recipe Nanda. When I always end up using too much ghee or too little. Thank again.

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  4. How do you serve it to Hanumanji?

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  5. What would happen to you if you made this roat as a snack (I love roat) to have with tea in the afternoon, and didn't want to wait until it was time for Hanumanji Puja?

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  6. I was told by my mother-in-law that you can only make roat on the day you are doing Hunumanji Puja.

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    1. This is so true. I love Roat but you only get to eat it when you there is a Hanuman-ji pooja or jhandi! :-(

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  7. Thnkz for the receipe i also add aniseed and little coconut taste so good

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  8. Hi

    What would cause the Roat to break/crumble when frying?

    Thanks

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  9. if its breaking the dough has too many big pieces of something in there or too wet/ dry.. if this happens just make the roat the size of a male watch face... not the ideal shape but it wont break.. or just bake it after brushing with ghee

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    1. since i'm in Ireland, i have to make me own raot, no help from me aunties, i found that i also had this problem, so i put in a minimal amount of butter ghee in the dough, and I still make tasty ones

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  10. not the ideal size rather..

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  11. Lol, make roat anytime and enjoy anytime.

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