Great cooking..... I had many of these. I USED TO ACCOMPANY MY PUNDIT TO DO THE HAWAN ON HIS APPOINTMENTS ON SATURDAYS in GUYANA. I even remember the hanuman chaliica. GOOD OLD DAYS WITH WONDERFUL MEMORIES.🌸🌸🍀🍀🍀🍀your many videos are a joy to view. Thank you 🙏🏻🙏🏻
Never had roat, I will try it. Love the tip about soaking the raisins. When baking I usually dust my raisin in flour and mix it in the cake,so they do not sink to the button of the cake.
Yes that's always a great tip when baking. But since this is a thick dough and its fried versus baked there's no need to coat in flour prior. Thank you for watching! I appreciate it.
OMG,just love your SHOW just keep this up I have try some of your recipes they all came out great I love cooking since I was little growing up in guyana.love your kitchen just fabulous.
This was the first thing I used to look for in the "parsad" bag, then the pera, watermelon cube and last, the banana...! These little things was so much fun as a kid....
Thank you for this video, its had an unexpected result - so many traditions preserved all over the world. Its heartening. We make it too for Hanuman prayers here in South Africa! stay well everyone!
Wonderful recipe!! Growing up with this but of course no one gives exact ingredient amount. Easy simple directions! Good job. I’m glad you posted this. Keep up the good work.
I love your kitchen. my first time here. This is great for persad. I add many twists to it because I eat it as a snack. Ooh you forgot to show us how you enjoyed it. .
Great video with simple to follow recipe. Roht is my all time favorite parsad. Pity we don't make it as a snack in South Africa as it's offered to Lord Hanumam. We do add elachi for flavor and sesame seeds for crunch. We'll done🙏
Roat originated in Central Asia and was brought to India by the Moguls. It's still made in Central Asian countries like Afghanistan, Uzbekistan, and Turkmenistan - but they don't fry it. Anyway, nice video and thanks for sharing your recipe.
Great guyanese style food . Thanks very much for showing up guyanese way of cooking. Make me hungry. But dont feel bad just a suggestion, your camera is too far and don't be afraid to show measurements. But you are doing a great job overall. Keep it up.
Thank you so much for watching. This was one of my 1st videos so the camera was far. Watch my newer roat video to see it more close up. And all of my videos have the ingredients and measurements in the description box.
Sorry..not to fry..to put in the flour while mixing and if in can fry in oil..i cant find ghee anywhere and i always loved roat when i go to indian functions.. if i cant use those 2..i guess i will have to wait till i come across some ghee
Melisa Armogan Hi again. I would really use the ghee because with the oil and butter the taste will not be the same at all. And if you fry in oil, they will just be very oily (the texture is different with the ghee) Where do you live if you don't mind me asking?
I was looking online. And if you search Krishna Vegetable ghee, there are a few websites that pop up, you can probably order from them. I do not think there would be many places there selling ghee.
Love your roat but your camerabwas a wee bit away from the roat so didnt see the inside.But it turned out beautiful.i make mine using evap and condensed milk instead of sugar its rich and delish.
I recently discovered that our ancestors from UP and Bihar also went to places like Guyana, like they went to Fiji, T&T and other British colonies. So I was exploring the internet on these places. Guyana Indians seem very similar to Fiji, in names and their practices. Most Fiji Indians have migrated to NZ and AUS over last 50 years. Regards
Bago Garde Nice. We make them smaller or bigger (depends on the household usually). I have an aunt that makes them very very big and sometimes if we offer it we will make them very small.
Bago Garde , in Mauritius too growing up , I will look for the milk Ladoo and roat from Prashaad giveaway bags , we put elaiti ans anis seeds in ours and milk powder and little bit more ghee
@@matthewsguyanesecooking4601 Thank you Matthew - How silly - I follow your recipes, and learn a lot, you are a wonderful cook, imagine I have a chance still to cook well Thank you so much for giving us a chance to improve in our kind of cooking.
Exactly how its made in Fiji. Thanks for continuing the tradition. Its called Roth in Fiji, a prasad offered to Lord Hanuman.
×× _j7
We do the same in Mauritius 😮😮😮
hi im from Fiji
I am looking at most of videos and you very clean your explaning was very easy i enjoy it
Thank you
The old timers are dying out one by one.Taking away all the old traditional cooking and great memories.Thank YOU for video
Great job
rajandseema123 Thank you for watching. Im glad I can make these dishes for my subscribers to see.
Great cooking..... I had many of these. I USED TO ACCOMPANY MY PUNDIT TO DO THE HAWAN ON HIS APPOINTMENTS ON SATURDAYS in GUYANA. I even remember the hanuman chaliica. GOOD OLD DAYS WITH WONDERFUL MEMORIES.🌸🌸🍀🍀🍀🍀your many videos are a joy to view. Thank you 🙏🏻🙏🏻
Thanks for sharing this amazing recipe iam making this first time to offer to lord hanumanji you made it look so easy god bless
So happy you were able to make your offering of roat.
It's looks so amazing!🥰😊
Thank you
I love it now I know how to make it thanks to you 💯
A beautiful kitchen...I love it. Thank you for sharing
I'm glad you enjoyed the video!
All time favorite jhandi sweet !! 😁😁Keep up the good work 👍👍
Mine too. It is so good!
After watching your video, I made Roat. Its very delicious. Thank you for the video .
geetanvj Yay! Glad it came out well.
Never had roat, I will try it. Love the tip about soaking the raisins.
When baking I usually dust my raisin in flour and mix it in the cake,so they do not sink to the button of the cake.
Your cooking shows really relaxes me
Yes that's always a great tip when baking. But since this is a thick dough and its fried versus baked there's no need to coat in flour prior. Thank you for watching! I appreciate it.
YUMMY,you are my kind of bloke Matthew.You can cook and your kitchen is spotless !!!!! LOL
Thank you!
Great job ! Thank you
Thank you
OMG,just love your SHOW just keep this up I have try some of your recipes they all came out great I love cooking since I was little growing up in guyana.love your kitchen just fabulous.
prakash ramadhar Thank you!
This was the first thing I used to look for in the "parsad" bag, then the pera, watermelon cube and last, the banana...! These little things was so much fun as a kid....
Jane taylor Taylor Same here. Always looking for the pera and roat first. Thank you for watching!
Good
mat nice to see u as third or fourth generation keeping up out traditional cooking good job son, i will share u on my facebook tm.
Thank you for watching
Hi Matt u r good, I love watching u . Good job.
Thank you
I love Roat, thanks for sharing!
Me too it's one of my favorites!
Nice🥤🥥
Love the way you demonstrate it's very helpful thank you
Radica Jaimongal No problem! 😊
Hi Matthew I would like to let you know I enjoy learning to cook from you please continue your cooking show
Will do! Thank you for watching!
Great video.My mom made this exactly the way you did. Love rote.The sweetened milk and ghee in the flour exactly.Brown and crunchy.
bubu joo Estes Really nice. Usually roat has the same preparation and it tastes so good.
bubu joo Estes Thank you for watching.
bubu joo E
Thank you for this video, its had an unexpected result - so many traditions preserved all over the world. Its heartening. We make it too for Hanuman prayers here in South Africa! stay well everyone!
Thank you so much for watching
Thank you so very much for this recipe, my roat came out perfect and absolutely delicious.
Awesome! Glad to hear
Grt video. Well explained. Love the way u speak not pretending to be someone else.
Lol thank you. I really appreciate it.
I love this so much you have my mouth watering
Wonderful recipe!! Growing up with this but of course no one gives exact ingredient amount. Easy simple directions! Good job. I’m glad you posted this. Keep up the good work.
Thanks for watching. Check out the updated version of this on my channel. Let me know how it comes out if you give it a try.
Wow Amazing
Thank you for sharing this recipe.
Np! Thanks for watching!
Nice that how we make it in Trinidad keep up the good job
Thank you!
Awesome ❤
Thank you
I love your kitchen. my first time here. This is great for persad. I add many twists to it because I eat it as a snack. Ooh you forgot to show us how you enjoyed it. .
Thank you for watching
Kind regards .
Matthew’s Guyanese Cooking .
Kind regards .
Great video with simple to follow recipe. Roht is my all time favorite parsad. Pity we don't make it as a snack in South Africa as it's offered to Lord Hanumam. We do add elachi for flavor and sesame seeds for crunch. We'll done🙏
Thank you for watching and enjoying
I’ll definitely try it. Thank u
Please do
Hi Matthew I enjoyed your cooking. I love for you to make fish cake plzzzzz. Thanks
Thanks for sharing. Please do a channa curry with mangoes and potatoes tutorial.
I have never had channa and aloo curry with mango in it. I will try to do that.
Thank you @@matthewsguyanesecooking4601
Thank you for sharing!! Greetings from Suriname😎😎
How much grams is 1 cup you are using 😊😊😊😊
Looks good but these are small. Nice to see this on RUclips.
Lol they were pretty big in my opinion. But every family makes them a different size.
Hi rote are also made for Durga Puja in Mauritius ...and they are my favourite
One of my favorites as well.
Roat originated in Central Asia and was brought to India by the Moguls. It's still made in Central Asian countries like Afghanistan, Uzbekistan, and Turkmenistan - but they don't fry it. Anyway, nice video and thanks for sharing your recipe.
Ram Ram we don't ever make this as a snack as much as we love it. Always make to offer in prayer.
Take care love from South Africa.
Food is food. At the end of the day, you can make it whenever.
My mother taught me to put 2to3 ice.cubes in the milk or keep it cold in the fridge.
Oh cool. That would make it nice flaky
Hi Matthew.. much love from Barbados... keep the good work up! 🇧🇧💋💋😉
Thank you so much!
Good job!
Thank you boy for ur recipe
Glad you enjoyed
Thank you.
Great guyanese style food . Thanks very much for showing up guyanese way of cooking. Make me hungry. But dont feel bad just a suggestion, your camera is too far and don't be afraid to show measurements. But you are doing a great job overall. Keep it up.
Thank you so much for watching. This was one of my 1st videos so the camera was far. Watch my newer roat video to see it more close up. And all of my videos have the ingredients and measurements in the description box.
Hi Matthew , in most of your recipes you say One cup but how much is that ? Thank you
It is the dry measuring cup you’d have to buy.
Yes and then the biggest cup right ? Thank you So much for your answer ! Greets from the Netherlands
@@ralishasewnarain8997 yes that is it. Thank you so much for watching
What brand of flour are you using
Any brand works. I'm using publix brand
Awesome job.
Anney de Melo Thank you!
Actually i'm about to try this recipe. Did you fry it with ghee?
ok...i just rewatch the video, it is ghee.
Anney de Melo Yes. Please let me know how it comes out.
Matthew's Guyanese Cooking it came out perfectly. Thank you.
Great job bro
parmanand chunoo Thanks!
I am guyanese i eat many times at jandee'x but all the roooot'xx never had raisen in it.
Everyone cooks differently.
Without baking powder en without resting the dough wil the roat wil be good😊😊
I did not put any baking powder. And you cannot put any anyways because it contains salt (and you cannot offer items with salt).
Hi dont have ghee.. i can replace by oil ?
I would try to source the ghee. I have never tried it with oil
can i add fresh coconut to my roat - will it burn when frying
I do not know. Let me work on a recipe for it. I will do it in the next couple of weeks.
Try using butter ghee.
Must the sugar be added to warm or cold milk
Room temperature is fine. You can use cold too. Doesn't make too much of a difference
Thank you Matthew... For the quick response... Really appreciate it ❤️👍🙏
Can cow milk. Can be used
Yup it can
You rock 😁
Thanks!
Can I make it without the raisins?
Yes
Jhandi , I don’t use dairy. Will coconut and almond milk work?
Yes of course give it a try.
Can i use butter instead of ghee or no?
Melisa Armogan I do not think so. I wouldn't fry something in butter.
Sorry..not to fry..to put in the flour while mixing and if in can fry in oil..i cant find ghee anywhere and i always loved roat when i go to indian functions.. if i cant use those 2..i guess i will have to wait till i come across some ghee
Melisa Armogan Hi again. I would really use the ghee because with the oil and butter the taste will not be the same at all. And if you fry in oil, they will just be very oily (the texture is different with the ghee) Where do you live if you don't mind me asking?
Matthew's Guyanese Cooking .i live in cummings lodge..i checked the supermarkets around town..they do not have ghee.. anyways matthew..thank uuu
I was looking online. And if you search Krishna Vegetable ghee, there are a few websites that pop up, you can probably order from them. I do not think there would be many places there selling ghee.
How much roat you.got with this recipe?
About 3-4 large roats.
Love your roat but your camerabwas a wee bit away from the roat so didnt see the inside.But it turned out beautiful.i make mine using evap and condensed milk instead of sugar its rich and delish.
I have a newer roat video on my channel. The camera is closer in the other one, please check it out.
CAN YOU MAKE WHITE PUDDING PLEASE
Leisa Rampersaud I will try. I've never made it or eaten it before.
Can I add spices to this
It isn't traditionally made with spices.
Matthew's Guyanese Cooking . I add elichie, cinnamon ginger and it came out great. it's the first time that I made it thank you.
Sharlyn Mendoza Nice! I am glad you enjoyed it. Some people don't add spices because this is usually made as an offering in prayer services.
I add eliche and ginger
can you please make cabbage?
fazia zaman I can definitely.
Looks great...but i like the taste of coconut milk in it
Never heard of putting coconut milk. Probably really good though. I can do a recipe with it one day.
How much sugar?
1/4 cup of sugar
thanks for sharing
Andria Budhu Thank you.
Exactly like it is made in Fiji Islands
bethells86 Yep. Although roat is made in different countries the preparation is bascially the same all around.
I recently discovered that our ancestors from UP and Bihar also went to places like Guyana, like they went to Fiji, T&T and other British colonies. So I was exploring the internet on these places. Guyana Indians seem very similar to Fiji, in names and their practices. Most Fiji Indians have migrated to NZ and AUS over last 50 years. Regards
bethells86 Yes. It is really cool to see how people in different countries can actually be so similar because they came from the same place of origin.
bethells86 v
Hi Matt I wonder if you remember jam cake? Can't remember how it's, made
Hi I've never had that. Can you describe it?
Thanks u❤
You are welcome. Thank you for watching.
Matthew's Guyanese Cooking u welcome 🙌
U supposed to poke it wed a fork couple of places b 4 frying
Are you a South American or an Indian? So confusing?
He's South American of Indian heritage
yo we have Roat in Mauritius too, its smaller though/
Bago Garde Nice. We make them smaller or bigger (depends on the household usually). I have an aunt that makes them very very big and sometimes if we offer it we will make them very small.
Bago Garde , in Mauritius too growing up , I will look for the milk Ladoo and roat from Prashaad giveaway bags , we put elaiti ans anis seeds in ours and milk powder and little bit more ghee
Very nice video son
Thanks!
Thanks bro
I accidentally used self rising flour instead of all purpose flour. The whole thing fell apart while frying LOL
Oh no. Yeah self rising flour cannot be used for this. Try again I promise you will enjoy with the regular flour.
Self raising flour has salt in it. Not suitable for prasadh
Zoom...zoom....can't see the indentation with the tongs and also can't see the layers of ur, roat
Check out my updated roat video! ruclips.net/video/eFGg93c7e6I/видео.html
measurement in your recipes would be helpful, none of your recipes has that,
ALL of my recipes have them. Look in the description box of all of the videos and you will see the ingredients and measurements listed.
@@matthewsguyanesecooking4601
Thank you Matthew - How silly - I follow your recipes, and learn a lot, you are a wonderful cook, imagine I have a chance still to cook well
Thank you so much for giving us a chance to improve in our kind of cooking.
@@misir561 thank you for your kind comment
B
Can you not say some Hindi words
hindi
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