What is roat?
Roat is a classic Trinidadian sweet that plays an integral role in Hindu religious ceremonies. This treat, found in the parsad bags distributed to participants, embodies both spiritual meaning and delicious simplicity.
What are the ingredients in Trinidad roat?
Roat is made from basic pantry staples – flour, honey, sugar, warm spices, and milk. These come together to form a dough, crafted into balls, flattened, and then deep-fried in ghee until they reach a deep brown, crispy perfection. It’s this sweet crunchiness that sets this sweet treat apart, resembling a well-baked biscuit or cookie, but with a rich, flavorful, yet softer center.
What’s in a Trinidad Parsad Bag -other than roat?
In the parsad bag, Roat shares space with a variety of other treats. From the crunchy kurma to the sweetness of ladoo and barfi, to the comforting warmth of lapsi and sohari. It’s a mix that hits various flavor notes and levels of sweetness. The ensemble may also include apple, grape grated coconut, ground rice, and occasionally a prune, creating a balanced medley of goodies and treats.
A Slice of Trinidadian Childhood:
For many, Roat isn’t just a snack; it’s a trip down memory lane to Trinidadian childhoods. The name brings back images of family & neighborhood gatherings, cultural celebrations, and the simple joys that make up our traditions.
As Roat continues to be a part of West Indian kitchens, it stands as a reminder of uncomplicated pleasures and our cultural richness.
Other Diwali Recipes:
Parsad (both flour and cream of wheat)
Roat: A Simple, Crispy Delight in Trinidadian Tradition
Ingredients
- 2 cups all-purpose flour 10 oz
- 1 tbs honey
- 10 tbs granulated sugar or more to taste (1/2 cup plus 2 tbs), can also use brown
- 1 tsp ground cardamom
- 1 tsp ginger fresh, grated
- 3 tbs ghee
- 3/4 cup evaporated milk cold
- 2 cups ghee for frying
Instructions
- In a bowl, combine flour, sugar, honey, cardamom, ghee and ginger
- Add evaporated milk and gradually knead to form a smooth stiff dough, process takes about 5 mins.
- Divide the dough into 5 pieces and form into smooth balls or loyahs, Allow the dough to rest for 15-30 mins. You can also choose to make them smaller. The ends should be thinner than the middle to ensure nice crisp edges.
- Heat ghee in small, narrow frying pan(to use less ghee). Flatten balls to form a disc, about 1/4 inch thick and fry (1-2) at a time until dark brown and crisp.
