Sindhi Holi Jo Rot Is An Underrated Gem That You Must Try
Image Credit: The rot has a special significance | Instagram - @hungrysindhis

Holi celebrated all over the country in different ways. It is the festival of colours and happiness where people go back to being kids and celebrate it enthusiastically. Most people like to stick to the traditions and eat and celebrate the way that they have seen their parents and grandparents do for years. Likewise, there are many dishes that are specifically prepared during holi and are considered to be good omens in their respective cultures. But with advanced urban lives and busy working schedules, some of these traditional dishes have sands of time.

Sindhi style Holi jo rot is a dish very few people know about. It will not be farfetched to call it a lost recipe, that is unknown to most people outside of the Sindhi community. It is related to the Holika Dahan tradition and it is literally cultural significance served on a plate. The rot is supposed to be Holika and the thread it is covered with is said to be Bhakt Prahlad. It is offered to holy fire on the night prior to Holi.

According to the traditions, holi jo rot as to be prepared on gobar ke uple. The burnt upla is then used next day to offer Abeer and rot as Prasad. It is a tradition that is closely related to Holika Dahan,where the demoness Holika got burnt while Prahlad was untouched by the fire – just like the thread used to tie the rot remains safe while the rot burns.

Picture credit - Instagram - @khulamunh

Let us look at its recipe.


  • 200 gms jaggery 
  • 2 cups wheat flour or atta 
  • 3 tbsp oil 
  • Water 


  • In a bowl, soak the jaggery in water for an hour, till it completely melts.
  • Next, take wheat flour in a mixing bowl and slowly start adding the jaggery water to it.
  • Make a nice, firm dough with the jaggery water and the wheat, similar to the consistency of a chapati. 
  • Use a rolling pin to make thick rot. 
  • Tie all the rots with threads around it, five times for the tradition. 
  • On a tawa, place a gobar ka upla and spread a little oil on it. 
  • Burn the upla and place the rot on it till they are cooked on both sides. 

The Holi ko rot is a part of centuries old tradition and dishes like this keep our culture alive.