Monday, April 18, 2011

Roat /Rote /Hanuman Ji Prasad.

(This recipe is Copyrighted and owned by Nanda Sahadeo. Anyone reposting it on their site without permission from Nanda Sahadeo is committing an infringement.)



Roat is one of those foods that our ancestors brought with them when they came from India. It is an offering,that  is made only for Hanumanji Puja (Jhandi). However, this can be made anytime to be eaten even without offering as it is after all a sweet. Many think Roat is difficult to make, you will see from this recipe how easy it is. All it takes is a little time and patience. Some people add raisins/currants into their recipe--this is not necessary at all and will be problematic if you want a nice crumbly roat. It can also cause your Roat to disintegrate when you fry it.. Some may add ground elaichi or cinnamon. This is to your taste or preference. It is a no-no to use a rolling pin to make the Roat, this will make it compact and tough. Use the ball of your palm to flatten the dough. This will allow the Roat to keep its soft texture and will come out flaky. A good Roat should break easily too.

This recipe will make 10 small sized roats like this size...


Or 5 larger sized Roats. Once you make the dough, you can choose your own size and with practise, will get your desired size. The key is to make sure that you fry them properly.

Ingredients:

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

Method:

1. In a deep bowl, mix the flour and ghee together until it is evenly mixed and is crumbly.



2. Add the sugar and mix until it resembles coarse bread-crumbs.


3. Add the milk a little at a time. Bring together to form a soft dough. It may or may not need all of the milk. Please do not knead the dough or else you will get a tough textured roat.



4. Divide into desired size--I made them the size of a tennis balls and this yeilded 10 roats with this recipe.


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. Pour ghee into a heavy bottomed karahi/pan-- it should cover the pan at least about 4 inches or so.
7. Heat the ghee --not so hot that smokes come off or else it will brown too fast and will be raw inside.
8. Gently lower a roat into the pan. The flame should be medium low.





9. Allow to brown on one side then flip to fry the other. Do not get impatient at this point. If you flip it before it is properly cooked on the first side, it may crack when you flip it. Wait until you notice the edges are getting a little golden and then you know for sure it is time to flip.





10. When both sides are a nice medium brown, remove and drain.









Your roat is ready to serve to Hanumanji.




PS.
The size of the Roat is upto you. We made a Mala of 108 Roats for our Puja. Am sharing the photo from the Puja and you will see the Roats. Hanuman Ji is in the Background .



36 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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    Replies
    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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    Replies
    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. Just use unsalted butter n clariy it meaning cook the butter untill the solids separate...the liquid is our cow ghee

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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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    Replies
    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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    2. Yes annise seed or fennel seed is yummy in it

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    3. Not true at all. That is just superstitions. Make it anytime and eat.

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    4. I suppose if you don't believe too much of the crap that the so called or self declared PANDITS preach these days, than just make the roths any day you feel like...offer it as Prasad to lord hanuman by saying he bhagwaan may aap ko bhog arpan kar raha hoon...isse swikaar ki jiye..sath sath thodda sa jal de de...bas fir bachaa sab aap ka hai...

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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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    Replies
    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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    2. You are correct...too much ghee makes it fall apart that is why I think if you follow my measurement, it should come out fine. Please let me know if it did, thanks.
      Sorry for the late reply.

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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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  12. Hello
    Is it small cup?
    Fist time going to try this for navratri puja.
    Thnx

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  13. Hello
    Is it small cup?
    Fist time going to try this for navratri puja.
    Thnx

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    Replies
    1. A cup is usually the standard measuring cup. This cup size is equivalent to a tea cup...like the English use to drink tea. But you can get a standard measuring cup to buy at any place that sells cooking utensils.

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  14. I suppose if you don't believe too much of the crap that the so called or self declared PANDITS preach these days, than just make the roths any day you feel like...offer it as Prasad to lord hanuman by saying he bhagwaan may aap ko bhog arpan kar raha hoon...isse swikaar ki jiye..sath sath thodda sa jal de de...bas fir bachaa sab aap ka hai...

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  15. I see you use evaporated milk, we usually use fresh milk from the store,
    Evaporated milk sound interesting, we get this only in a can, should be ok to use I suppose and also much richer in taste, I will try it.

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  16. Evaporated milk is more concentrates, hence a richer texture and taste.

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  17. Love the recipe will try thanks jai bajrangbali

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    Replies
    1. Jai Bajrangbali. Please let me know how it comes out. Thank you for coming to my page.

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  18. does anyone knows how much to use for offering,can't remember if its 7 or 9

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    Replies
    1. Hanumanji is dayalu. He is most gracious. He accepts what is offered with love. There is no rule as to how many to offer to Him. I confirmed this with my Pandit Ji too. Please continue with your devotion.

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  19. Replies
    1. Please read what I have in the introduction of this recipe. Thank you for stopping by.

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