Roat

Indian confectionery dish

For the politician, see Rajkumar Roat.

Roat

Roat topped with almond and raisins

Alternative names| Dum ke roat
Type| Vegetarian
Course| confectionery
Place of origin| Hyderabad
Associated cuisine| Hyderabadi cuisine
Serving temperature| At room temperature
Main ingredients|

* Semolina
* maida (refined flour)
* ghee
* khoa

Ingredients generally used|

* Dry fruits
* raisins
* saffron
* nutmeg

Roat also known colloquially as Dum ke Roat (Urdu: دم کے روٹ) is a sweet confectionery dish from Hyderabad. It is popular especially in the month of Muharram (the first month of the Islamic calendar)[1] It is made by mixing semolina, refined flour, ghee, dry fruits, saffron and raisins into a dough and baking it in the oven.[2]

## Etymology

[edit]

Dum refers to being cooked with steam.

Roat refers to Roti (flatbread). 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 [further explanation needed] . Due to this, it began to be baked instead.[3]

## History

[edit]

Roat has its origins from the Roti (flatbread) (see Etymology) It is said that during the ‘Nala-e-Mubarak’ Alam (an annual procession during Muharram in the Old City); 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.[4][5] Roat is traditionally served after a majlis (gathering) in an Ashurakhana is completed.[6]

Today they are made at homes or can be purchased from bakeries like Pista House, Karachi Bakery and Subhan Bakery.[7][8]

## Ingredients

[edit]

* All-purpose flour (maida)
* Semolina
* Ghee
* Khoa
* Warm milk
* Baking powder
* Cardamom
* Raisins
* Almonds
* Saffron
* Granulated sugar[8]

## Preparation

[edit]

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 (cooked with steam) until golden brown.[9][8] Roat is crunchy on the outside while chewy in the inside.[10]

## See also

[edit]

* Hyderabadi cuisine
* Khubani-ka-Meetha
* Double ka meetha
* Osmania biscuit

## References

[edit]

1. ^ Uddagiri, Nikisha (28 July 2023). "Muharram in Hyderabad: Of Tazias, Bibi Ka Alam, Sharbath & Dum ke roat". newsmeter.in. Retrieved 9 November 2023.
2. ^ Nizamuddin, Md (29 July 2023). "Bibi ka Alam procession kick-starts marking Youm-e-Ashura". The Hans India. Retrieved 9 November 2023.
3. ^ Khan, Bushra (7 August 2022). "Muharram 2022: Decoding Hyderabadi 'Dum Ke Roat'". The Siasat Daily. Retrieved 9 November 2023.
4. ^ "Dum ke Roat: The special Muharram delicacy in Hyderabad". www.thehansindia.com. 1 September 2020. Retrieved 9 November 2023.
5. ^ "Muharram delicacy Dum-ke-Roat too contribution of VII Nizam Mir Osman Ali Khan". www.newstap.in. 20 July 2023. Retrieved 9 November 2023.
6. ^ Khan, Asif Yar (3 October 2017). "GST pushes up price of Dum-ke-roat". Deccan Chronicle.
7. ^ "Hyderabad: Pista House introduces 'Dum Ke Roat' to its menu". Telangana Today. 5 August 2022. Retrieved 9 November 2023.
8. ^ a b c "Dum-ke-Roat is back". The Hindu. 20 October 2015. ISSN 0971-751X. Retrieved 9 November 2023.
9. ^ Borah, Prabalika M. (28 August 2020). "Time for Hyderabadi dum-ka-roat". The Hindu. ISSN 0971-751X. Retrieved 9 November 2023.
10. ^ Kahekashan (29 August 2020). "Muharram 2020: Ambrosial Hyderabadi Dum Ke Roat". www.thehansindia.com. Retrieved 9 November 2023.