Karwa Chauth Sargi
Pre-dawn Karwa Chauth platter of ghee-brushed wheat parathas with a sweet vermicelli and dry-fruit mix -- the sargi a mother-in-law sends her fasting daughter-in-law before sunrise.
Ingredients
Garnish
- raisins (optional) — 11 g
- badam (optional) — 10 g
Main
- Wheat Flour (Atta) — 100 g (ground)
- Ghee — 2 tbsp (whole)
- semiya — 43 g
- sugar — 19 g
- salt (optional) (whole)
- Water — 75 g (whole)
Tempering
- oil — 10 g (whole)
Method
- Put the Wheat Flour in a bowl with salt, add the Water a little at a time and knead into a smooth, firm dough. Cover and rest 20 minutes.
- Divide into equal balls. Roll one out, brush it with Ghee, fold it into a triangle to trap the layers, then roll it out again into an even paratha.
- Heat a tawa and cook each paratha with the oil, turning, until blistered and golden on both sides. Brush with a little Ghee and keep warm. Repeat with the rest.
- Meanwhile, heat the remaining Ghee in a small pan and roast the Vermicelli on low flame for 2-3 minutes until lightly golden and fragrant.
- Add a little water and the sugar, stir and simmer 3-4 minutes until the vermicelli turns soft and the sugar dissolves into a light syrup.
- Stir in the raisins and Almonds and cook 1-2 minutes more.
- Arrange the hot parathas and the sweet vermicelli together on the sargi platter with the dry fruits.
- Serve to the fasting woman before sunrise.
Common questions
- How many calories in one plate of Karwa Chauth Sargi?
- 335 kcal per plate.
- How much cooking time?
- 50 min — 30 min prep, 20 min cooking.