Dum Ka Roat Keeps Hyderabad’s Muharram Tradition Alive

Hyderabad: Dum ka Roat, traditionally associated with Muharram, continues to draw widespread appeal, cutting across religious boundaries as demand rises during the season.

Bakers in the Old City reported brisk sales, with the sweet being sold in large quantities. The confection, known for its dense, fudgy texture, is prepared using semolina, saffron, ghee, raisins and nuts, and is valued for its rich ingredients.

According to Mohammed Abdul Mohsi, “Over the past two decades, Dum ka Roat has gained immense popularity. This traditional treat is valued not only for its rich taste but also for its nutritional ingredients. Its fame is reaching overseas. Indians living abroad among its major buyers.”

Food expert Dilnaz Baig said the preparation had evolved over time. “Earlier, it was baked as a large square sheet and cut into pieces. Later, it evolved into the form of a big round cookie.”

She added, “Dum ke Roat is believed to have originated from a noble purpose. It was prepared to honour soldiers who endured hunger and thirst during wars. Resembling hard bread, it could be carried for days and symbolised the hardships and sacrifices of that era.”

Residents said the sweet also carries nostalgic value. Naveed Qureshi, a resident of Humayunnagar, said, “Dum ka Roat holds great significance during Muharram. Earlier, it was baked at home and distributed by many families among friends and relatives. Later, its crispy-chewy texture, rich taste and unique flavour helped it gain commercial popularity, and it is now sold widely.”