Roat


Roat also known colloquially as Dum ke Roat is a sweet confectionery dish from Hyderabad. It is popular especially in the month of Muharram It is made by mixing semolina, refined flour, ghee, dry fruits, saffron and raisins into a dough and baking it in the oven.

Etymology

Dum refers to being cooked with steam.
Roat refers to Roti. Traditionally, women used to add sugar and extra ghee in the basic recipe of roti to make it tastier and it was used as an offering in Alam. However, as the recipe evolved over time, cooking rote on a stove became difficult . Due to this, it began to be baked instead.

History

Roat has its origins from the Roti It is said that during the ‘Nala-e-Mubarak’ Alam ; the erstwhile Nizam of the Hyderabad; Mir Osman Ali Khan offered Roat for the safety and well-being of his grandson and heir apparent: Mukarram Jah. The practice has continued since. Roat is traditionally served after a majlis in an Ashurakhana is completed.
Today they are made at homes or can be purchased from bakeries like Pista House, Karachi Bakery and Subhan Bakery.

Ingredients

Roat is prepared by blending milk, khoa, and saffron to make a fine paste. Then, the other ingredients and the paste are kneaded into a dough. After resting the dough for a few hours, it is flattened into a cookie-like shape. A few sliced dried fruits like almonds which were soaked overnight, peeled, and sliced are garnished over the dough and then it is baked on dum until golden brown. Roat is crunchy on the outside while chewy in the inside.