Egg Saravle Recipe | Sweet Saravle Recipe

Photo Courtesy : Asma Dhanshe

Sweet saravle - a sinfully yummy, rich and easy to make saravle are served to special guests here in kokan. Also this version of saravle is a popular breakfast and evening snack. Eggs can be dropped over the saravle the way it's done in the pic or you can add boiled eggs but I prefer dropped ones with lots of cardamom powder and saffron on top! 😋

Sweet Saravle Recipe:

500 gms saravle
100 gms pure ghee
1 cup full cream milk
1 cup freshly squeezed coconut milk
1/3 cup sugar (or as per taste)
A pinch of Salt
2"x2 cinnamon sticks
5-6 green cardamom pods
3 eggs (preferably organic)
Slivered almonds and pistachios
1/4 teaspoon saffron
Cardamom powder to sprinkle on eggs

Method:

1. Heat pure ghee in a heavy bottomed pot. Add cinnamon sticks and cardamom pods and roast saravle till just fragrant.
2. Add milk, coconut milk, sugar, salt and saffron and stir with wooden spoon and let it cook covered. Add a little water if needed.
3. Finally add slivered almonds and pistachios and break eggs. Sprinkle cardamom powder and let it cook covered on very low flame till eggs are completely and there's no raw smell. Serve hot!

Rote Recipe

Rote is a teacake made from semolina and eggs. It is a common jar snack in most of the kokni households. You can also make eggless or vegetarian version of this recipe by replacing eggs with butter milk.

How to make Rote:

Ingredients:

500 gms fine semolina
3 large eggs (or 1 cup buttermilk)
100 gms butter (at room temperature)
6 tbsp sugar (or as per taste)
1 tsp baking powder
1/2 tsp saffron strands
1/2 tsp cardamom powder
A pinch of salt
Slivered almonds for garnishing

Directions:

1. Break eggs one by one in the bowl of electric mixer then add but and sugar and mix well till the sugar is almost melted.

2. Now add semolina little by little and keep folding in gently with the help of spatula. Add baking powder and salt and mix well at low speed for 2-3 minutes.

3. Finally add cardamom powder and saffron and mix everything well.

4. Preheat the oven at 180 degrees for 10 minutes.

5. Meanwhile grease a baking tray and pour the mixture in it. It shouldn't be very thick layer as Rote rise while baking. Decorate with slivered almonds and raisins if you want.

6. Place the tray in preheated oven and bake for 15 minutes or till it turns slightly golden on the top.

7. Remove from oven and let it cool for at least 10 minutes then cut into squares. Store in a airtight jar or container.

Fenugreek Laddoo Recipe (How to make Methi Ke Laddoo)

One of the most popular Kokni sweets that's actually a health food. I remember that when I was young I didn't dare to eat these delicious treats fearing the bitter taste of fenugreek. But foolish I was! Because when I first tasted these heavenly bites I couldn't stop having just one. They taste just so good that I bet you will just fall in love with these laddoos. And to top it all they're actually good for your health! Methi (fenugreek) has amazing healing properties. It strengthens your joints and highly recommended for those having backbone issues. Fenugreek also helps in losing weight and purifies the blood. Anyway there is not just fenugreek in this recipe we have fresh coconut, nuts and edible gum (dink) and a little homemade pure ghee which makes it a perfect and complete food. Methi laddoo are best eaten during winters as the have warming effect in body but just like all other sweets you can also enjoy this one round the year.

So here is the Recipe of Methi Ke Laddoo:

Ingredients:
2 cups freshly grated Coconut
1 cup Jaggery
100 grams Edible Gum
3 Tbsp Fenugreek Powder
2 Tbsp Semolina
3 Tbsp Pure Ghee
2 Tbsp slivered Almonds
2 Tbsp slivered Pistachios
1 Tbsp Raisins
1 Tbsp chopped Cashew Nuts
1/2 Tsp Saffron
2x1" Cinnamon Sticks
1/2 Tsp Ginger Powder (optional)

Directions:
1. Dry roast the semolina in a small pan for 5-6 minutes on medium to low heat and keep aside.
2. Heat ghee in a heavy bottomed pot and fry the gum till it puffs up completely. And then remove in a plate.
3. Now roast the nuts in the same ghee till just fragrant. Remove in the same plate as gum.
4. Now add the coconut in the same ghee and cook with stirring. Add cinnamon stick and saffron and ginger powder if at all using (I don't like it much though).
5. After some time (2-3 minutes) add chopped jaggery and keep stirring till melts completely. If required add teaspoon of pure ghee. When mixture is almost dry then add roasted semolina, fried nuts, raisins and gum and mix well and turn off the burner.
6. Let it cool for some time then make laddoos. You can store them upto 3 weeks in  a airtight container.