Roat: A Simple, Crispy Delight in Trinidadian Tradition
Roat, a classic Trinidadian sweet, 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.
Straightforward Ingredients:
Roat is made from basic pantry staples – flour, honey, sugar, warm spices, and milk. These come together to form a dough, crafted into balls, and then deep-fried in ghee until they reach a deep brown, crispy perfection. It's this sweet crunchiness that sets Roat apart, resembling a well-baked biscuit or cookie, but with a rich, flavorful, yet softer center.
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.
Video
Notes
Nutrition Calculation may not be correct for fried foods since it takes into consideration all the fat used for frying.