Roat — Introduction

I remember the first time I made Roat at home during a festival. I wanted a quick, rich sweet that would feel special, so I roasted suji and wheat, melted jaggery, and mixed toasted nuts. The aroma of roasted suji and ghee told me the Roat would be something different — a cross between a biscuit and a roti.

The first warm Roat I broke into was crumbly and fragrant. I could taste cardamom, nuts, and jaggery together, and the texture felt shortbread-like. Since then I make Roat for guests, for tea time, and on cold mornings when I want something comforting and festive.

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Ingredients of Roat

 

Portion / Servings: 6-7 pax
Preparation time: 05 mins
Cooking time: 60 mins

For jaggery syrup:

• Water 1 glass
• Jaggery 1 cup

For roat:

• Suji 1 cup
• Wheat flour 1 cup
• Ghee 3 tbsp
• Almond chopped 2 tbsp
• Cashew chopped 2 tbsp
• Charoli 1 tbsp
• Poppy seeds 1 tbsp
• Pista chopped 1 tbsp
• Desiccated coconut ½ cup
• Green cardamom powder 1 tsp
• Melted jaggery
• Mix dried fruits for topping
• Ghee as required

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Instructions of Roat

 

1. Step 1: Roasting the Base Ingredients

   Start by heating a heavy-bottom pan on a low flame. Add suji and roast it slowly until it turns aromatic and slightly golden. The slow roasting ensures that suji develops a nutty flavor without getting burnt. Once done, transfer it to a bowl. Next, in the same pan, add wheat flour and dry roast it until it releases a pleasant aroma and turns light brown. Stir continuously to avoid uneven roasting. Combine both the roasted suji and wheat flour in a large mixing bowl and set aside to cool slightly.

   

2. Step 2: Toasting the Nuts and Coconut

   Now heat a spoonful of ghee in the same pan. Add chopped almonds, cashews, pista, charoli, and poppy seeds. Roast them gently until they turn golden and aromatic. Once they start crackling and change color, remove them from the pan. In the same warm pan, dry roast the desiccated coconut separately until light golden and fragrant. This prevents the coconut from turning oily or losing its delicate flavor. Add the roasted coconut along with the toasted nuts into the suji and wheat flour mixture. Mix everything thoroughly so that the flavors of the nuts and roasted flour blend well.

   

3. Step 3: Forming the Dough

   Now add the remaining ghee directly into the roasted mixture and rub it gently using your fingertips. This step gives the roat its rich, crumbly texture. Mix well so the ghee coats every bit of flour and nut mixture evenly. Prepare the jaggery syrup by melting jaggery in warm water until it forms a smooth, thick consistency. Strain it to remove impurities. Slowly pour this warm jaggery syrup into the mixture, stirring continuously to combine. The mixture will begin to come together like a soft dough. Knead gently until smooth and pliable. Let it rest for a few minutes to absorb the flavors.

   

4. Step 4: Shaping the Roat

   Once the dough is ready, take small portions and roll them lightly between your palms. Flatten each portion into a thick, round disc. Press a few chopped nuts or coconut flakes on top for garnish. Ensure all roats are uniform in thickness for even cooking.

   

5. Step 5: Roasting the Roat

   Heat a tawa on medium-low flame. Place the shaped roats directly on the tawa without adding any extra ghee. Roast gently on both sides until golden brown and crisp on the outside, flipping occasionally. The slow cooking allows the jaggery and ghee within the dough to caramelize naturally, creating a rich aroma and soft interior.

   

6. Step 6: Serving

   Once cooked, let the roats cool slightly before serving. Garnish with extra chopped nuts if desired. These ghee-free roasted roats have a deep, nutty sweetness and are perfect as a wholesome festive treat or evening snack.

   

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About the Recipe — Roat

Roat is a thick, sweet roti that uses roasted semolina (suji) and roasted wheat flour as the base. In my version of Roat I add cashew, almond, chironji, pista, poppy seeds and a little desiccated coconut. The jaggery syrup brings warm sweetness to the Roat.

When I make Roat I roast the suji and the flour separately until they turn golden. I toast the nuts in ghee and keep some aside to decorate the top of the Roat. Then I pour hot jaggery syrup so the roasted mix soaks it and the dough binds together for the Roat.

The dough for Roat is a little sticky after the syrup, but after resting it becomes easy to shape. I press each piece into a thick disc and roast it gently on a tawa. The final Roat is crumbly, rich, and full of nutty flavors.

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Cooking Tips for Roat

• Roast the suji well for Roat — slow roasting gives a nutty flavour and removes any raw taste.
• Roast the wheat flour on low heat so the Roat base does not burn; keep stirring until light brown.
• Toast nuts and desiccated coconut separately for the Roat so they stay crisp and aromatic.
• Pour the jaggery syrup hot over the roasted mix when making Roat — the heat helps the suji absorb the syrup quickly.
• Let the Roat dough rest for about 30 minutes so the jaggery soaks in and the dough binds well.
• Use a little ghee while shaping and cook the Roat on medium-low so the outside becomes golden without burning.
• Keep some toasted nuts aside to press on top of each Roat for a nice finish.

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Pairing Guide — What to serve with Roat

I love to serve Roat with warm spiced milk. The milk and Roat together feel very festive and comforting. A cup of masala milk or plain tea both work well with Roat.

If I have guests, I place Roat on a plate with extra nuts and a small jug of hot milk. Roat also pairs nicely with dry fruit ladoo or light savory snacks for contrast.

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Frequently Asked Questions about Roat

 

1. What is Roat?

Roat is a thick sweet roti made from roasted suji and roasted wheat flour, mixed with jaggery syrup, nuts, ghee and spices. It is cooked on a tawa and has a shortbread-like texture.

 

2. Why roast suji and flour for Roat?

Roasting suji and flour removes raw taste and gives Roat a nutty aroma. Proper roasting is key to a good Roat.

 

3. Can I use sugar instead of jaggery for Roat?

Yes, but traditional Roat uses jaggery for warm, rustic sweetness. Sugar will change the flavour slightly.

 

4. Which nuts are best for Roat?

Use cashew, almond, pista and chironji for authentic Roat. Toast them lightly to bring out their flavour.

 

5. How long should Roat dough rest?

Let the Roat dough rest for about 30 minutes so the suji soaks the jaggery syrup and the mixture binds well.

 

6. Is Roat fried or baked?

No. Roat is neither deep fried nor baked. It is roasted on a tawa with a bit of ghee for a golden crust.

 

7. Can Roat be made ahead of time?

You can shape Roat earlier, but it tastes best fresh and warm. If kept, it stays good as a dry snack.

 

8. What spice goes well in Roat?

Cardamom (elaichi) is perfect for Roat. A pinch adds a festive aroma and enhances the nutty flavours.

 

9. When is Roat usually made?

Roat is often made during festivals, for guests, or as a special snack with evening tea or warm milk.

 

10. How should I store Roat?

Store cooled Roat in an airtight container. It keeps well for several days and makes a good festive snack.

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