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 (the first month of the Islamic calendar) 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 (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 . Due to this, it began to be baked instead.

History 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. Roat is traditionally served after a majlis (gathering) 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

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

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