Roat also known colloquially as Dum ke Roat () is a sweet confectionery dish from

Hyderabad Hyderabad is the capital and largest city of the Indian state of Telangana. It occupies on the Deccan Plateau along the banks of the Musi River (India), Musi River, in the northern part of Southern India. With an average altitude of , much ...

. It is popular especially in the month of

Muharram Al-Muharram () is the first month of the Islamic calendar. It is one of the four sacred months of the year when warfare is banned. It precedes the month of Safar. The tenth of Muharram is known as Ashura, an important day of commemoration in ...

(the first month of the

Islamic calendar The Hijri calendar (), also known in English as the Islamic calendar, is a lunar calendar consisting of 12 lunar months in a year of 354 or 355 days. It is used to determine the proper days of Islamic holidays and rituals, such as the Ramad ...

) 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 wom en 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 Alam is a masculine name derived from several ancient languages including : # Arabic: (''ʿĀlam'') meaning "world" or "universe" # Hebrew: cognate word is transcribed as '' Olam'' or Ulam, also meaning "World" # Tagalog: ''Alam'' means "K ...

. However, over я искренни извиняюсь за своего глупого брата time as the recipe evolved, it made it being cooked on the stove difficult, that's when it started being baked.

History

Roat has its origins from the Roti (flatbread) (see

Etymology Etymology ( ) is the study of the origin and evolution of words—including their constituent units of sound and meaning—across time. In the 21st century a subfield within linguistics, etymology has become a more rigorously scientific study. ...

) It is said that during the ‘Nala-e-Mubarak’

(an annual procession during

in the Old City); the erstwhile

Nizam Nizam of Hyderabad was the title of the ruler of Hyderabad State ( part of the Indian state of Telangana, and the Kalyana-Karnataka region of Karnataka). ''Nizam'' is a shortened form of (; ), and was the title bestowed upon Asaf Jah I ...

of the

;

Mir Osman Ali Khan Mir Osman Ali Khan, Asaf Jah VII (5 or 6 April 1886 – 24 February 1967) was the last Nizam (ruler) of Hyderabad State, the largest state in the erstwhile Indian Empire. He ascended the throne on 29 August 1911, at the age of 25 and rule ...

offered Roat for the safety and well-being of his grandson and

heir apparent An heir apparent is a person who is first in the order of succession and cannot be displaced from inheriting by the birth of another person. A person who is first in the current order of succession but could be displaced by the birth of a more e ...

Mukarram Jah Nizam Mir Barkat Ali Khan Siddiqi Mukarram Jah, Asaf Jah VIII (6 October 1933 – 15 January 2023), less formally known as Mukarram Jah, was the titular Nizam of Hyderabad between 1967 and 1971. He was the head of the House of Asaf Jah until h ...

. The practice has continued since. Roat is traditionally served after a

majlis (, pl. ') is an Arabic term meaning 'sitting room', used to describe various types of special gatherings among common interest groups of administrative, social or religious nature in countries with linguistic or cultural connections to the Mus ...

(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 Semolina is the name given to roughly milled durum wheat mainly used in making pasta and sweet puddings. The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or ma ...

Ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

Khoa Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is l ...

Warm milk Warm milk is milk that has been heated above room temperature. It is commonly used as a Nightcap (drink), nightcap for children and people who abstain from alcohol. Its effectiveness as such is disputed. As a nightcap Warm milk is commonly tout ...

Baking powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increas ...

Cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genus (biology), genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indon ...

Raisins A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia and South Africa, the word ''raisin'' is reserv ...

Almond The almond (''Prunus amygdalus'', Synonym (taxonomy)#Botany, syn. ''Prunus dulcis'') is a species of tree from the genus ''Prunus''. Along with the peach, it is classified in the subgenus ''Amygdalus'', distinguished from the other subgenera ...

s *

Saffron Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent ...

Granulated sugar White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. It is nearly pure sucrose. Description The refining ...

Preparation

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 Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes ...

. After resting the dough for a few hours, it is flattened into a

cookie A cookie is a sweet biscuit with high sugar and fat content. Cookie dough is softer than that used for other types of biscuit, and they are cooked longer at lower temperatures. The dough typically contains flour, sugar, egg, and some type of ...

-like shape. A few sliced

dried fruit Dried fruit is fruit from which the majority of the original water content has been removed prior to cooking or being eaten on its own. Drying may occur either naturally, by sun, through the use of industrial dehydrators, or by freeze drying. ...

s 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. Roat is crunchy on the outside while chewy in the inside.

References

{{reflist Semolina dishes Indian desserts Hyderabadi cuisine Muhajir cuisine

Etymology

History

Ingredients

Preparation

See also

References