Easy Step By Step Fiji Style Roth (Roat) Recipe | Lord Hanuman Prasaadam | रोठ | Renays Kitchen

The Sacred Aroma of Tradition: My Family's Cherished Roth Recipe There is a specific scent that takes me right back to my childhood. I remember waking up early and smelling the aroma of Roth being made on Pooja day—the house still quiet, the air filled with the comforting scent of pure ghee and cardamom. Roat (also known as Roth) is a sacred and beloved offering made with deep devotion for Hanuman Pooja on Tuesdays or Saturdays, and especially for Hanuman Jayanti. This traditional Fiji-style prasaad is known for its deep golden color and a perfect texture that is firm on the outside but meltingly delicious with every bite. This is the exact version of the Roat my family has been making for generations—a cherished recipe passed down to me with love. It is an honour to finally share this sacred tradition on my YouTube channel; I feel very blessed to pass this on to you. When you make this, your kitchen will fill with that same divine scent, signaling the start of a truly blessed prayer." Recipe Overview I’ll guide you through the secret to achieving the perfect dough consistency and the exact heat management needed when frying in ghee. These are the small details we've perfected over the years to get that beautiful, even golden finish every time. Note on Variations This represents my family’s traditional "Fiji Style" Roat. Methods can differ by region or household—for example, our version includes raisins and specific ghee ratios for the best results. Regardless of these small differences, the most important part is the love and devotion (Bhakti) that goes into making this Prasaad. Video Timestamps 0:00 Intro & The Finished Product 0:08 Mixing dry ingredients & rubbing in ghee 1:50 Binding the dough for the perfect firm texture 2:40 Shaping the Roat into traditional discs 4:14 The art of frying to a beautiful golden brown 6:08 Final steps & serving as Prasaad Full Ingredient List (Ratio vs. Precision) You can use a katori or any measuring bowl as long as you use the same one for all ingredients. For perfect results, I recommend using the precision gram measurements below. Ingredient Ratio (Same Katori/Bowl) Precision (Grams) Plain Flour 5 Parts (Spoon & Level) 625g Sugar 1.5 to 2.0 Parts 300g to 400g Ghee (Melted) 0.5 to 1.0 Part 95g to 190g Milk ~1 Part (Add gradually) ~245g Sultanas/Raisins 2 Tbsp (Optional) 20g Cardamom Powder 1 tsp (Freshly ground) 2g Fennel Seeds 1 tsp 2g Cloves 1 tsp (Whole or ground) 2g Detailed Method Dry Mix: In a large bowl, combine plain flour with ground cardamom, fennel seeds, and clove powder. The Ghee Secret: Pour melted ghee into the flour. Use your fingertips to rub it in until the mixture resembles fine breadcrumbs. This "shortening" process creates the signature Roat texture. Sweeten the Base: Mix your sugar directly into the crumbly flour and ghee mixture. Stir well so the sweetness is even. Binding the Dough: Gradually add cold milk, a little at a time. Mix gently until a very firm, stiff dough forms. Do not over-knead. Shaping: Pinch off portions and roll into thick, round discs. Smooth the edges so they don't crack during frying. The Frying Process: Heat ghee in a pan on medium-low heat. Carefully place the Roat in. Golden Finish: Fry until both sides are a rich, deep golden brown. Because they are thick, they need time to cook through to the center. Cooling: Let them drain on paper towels. They will firm up beautifully as they cool. Texture Customization Guide Softer Texture: Use 1.5 parts sugar (300g). Classic Crisper Finish: Use 1.75 parts sugar (350g). Sweet & Crunchy (Family Tradition): Use 2.0 parts sugar (400g). Very Firm Roat: Use 0.5 parts Ghee (95g). Firm & Rich (Family Tradition): Use 1.0 part Ghee (190g). Expert Cooking Tips Temperature Control: This is vital! If the ghee is too hot, the outside browns while the inside stays raw. Always use a medium-low flame. Dough Firmness: A soft or sticky dough will absorb too much ghee and become greasy. Keep it firm! The Power of Ghee: For the most traditional and sacred flavor, always use Pure Ghee. Frequently Asked Questions (FAQ) Can I use brown sugar? Traditionally brown sugar is added. How long do these last? Once cool, store in an airtight container for up to 2 weeks. Why did my Roat break? This happens if the dough is too dry or if you flip them before the bottom has set. More Traditional Recipes: Fiji-Style Coconut Gujia:    • Coconut Gujia | Karanji  Recipe | Fiji Sty...   Fiji-Style Suji Ladoo:    • Suji | Sooji Ladoo –Fiji Style Soft, Melt-...   Traditional Gulgula:    • Gulgula - Perfect for all Occasions | Cris...   Connect with Renay's Kitchen: Subscribe:    / @renayskitchen   🌐 Follow Us Facebook:   / renayskitchen   Instagram:   / renayskitchen   TikTok :   / renays_kitchen   #fijistyleroth #prasaadrecipe #fijistyle #traditionalrecipes #hanumanpooja #hanumanjayanti #Roat #renayskitchen