Roat

by Prema Kuriyal

Roat is our one of the famous traditional dishes.

 It is prepared with Atta (whole meal wheat flour) and Jaggery. 

A special roat mould, time, preparation and ethusiasm is needed to make it. 

But once you have a big batch ready , then " no one can just eat one" ! 

Ingredients 

Atta - 2 cups

Jaggery - 1 1/2 cups

Aniseed (Saunf) - 1 tbsp (whole/grounded) 

Sesame seeds ( til ) - 1 tbsp (whole) 

ghee/refined - 1 cup

Desiccated coconut - optional

First make Jaggery syrup : Add jaggery in water, stir, strain 

and keep it aside. Mix refined/ghee in the flour and sift/mix it well with 

your hands. Add all other ingredients and gradually adding jaggery syrup 

knead it into a nice stiff dough. Once it's done it needs to be made 

into small balls and then moulded in special roat makers!

Deep fry them and enjoy with evening cup of tea !

Twist 

(if mould is not available.)

1. Cookie moulds or simple katori can be used. 

2. It can be made into yummy sweet parantha .

(Add to the list if some new ideas come up in your creative mind .)