'Roat’ is a traditional Pahari dessert that hails from the mountainous regions of India, particularly Himachal Pradesh and Uttarakhand. It’s a unique sweet treat that is deeply rooted in local culinary traditions. To prepare Roat, a mixture of locally available grains like wheat flour, jaggery (unrefined sugar), and ghee (clarified butter) is combined to form a dough. The dough is then shaped into flat discs and roasted on a griddle or tawa until they turn golden brown and slightly crispy.
What makes Roat special is its rustic texture and the use of minimal ingredients. The jaggery adds sweetness and depth of flavor, while the ghee contributes richness and a hint of nuttiness. Roat is often enjoyed during festivals, celebrations, and special occasions. It’s not just a dessert but a symbol of tradition, reflecting the importance of using locally sourced ingredients to create beloved dishes. The simplicity of Roat captures the essence of Pahari cuisine, where even basic ingredients are transformed into delightful and culturally meaningful treats.