Chefs Tanul Tripathi & Vidhya Gawas Share Recipes For Sargi
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Karva Chauth, a festival that celebrates the bond of love and devotion between married couples, has long been cherished for its vibrant traditions and cultural significance. As per the centuries-old tradition, on Karva Chauth, women fast for their husband’s long and healthy life. Before the day-long fast, the tradition of Sargi is prevalent in Indian households.

Sargi, the token of love from the mother-in-law to their daughter-in-law often features traditional sweets like pheni, assorted fruits, a glass of milk, dry fruits, and much more. To give the Sargi a modern twist, Slurrp got festive fusion recipes from Chefs Tanul Tripathi and Vidhya Gawas. If you want to elevate your festive menu, try these inspired recipes at home.

Tandoori Paneer Tikka Ravioli By Chef Tanul Tripathi, Taj Cidade de Goa Horizon

Tandoori Paneer Tikka Ravioli is rich in protein and healthy fats, making it an ideal pre-fast meal. The paneer provides sustained energy, while the makhani sauce and filling offer a nourishing and flavourful start to the day. The fusion of Indian and Italian flavours adds excitement to the occasion, and it's light enough to be satisfying without being too heavy before a long day of fasting.

Ingredients:

For the Ravioli Dough: 

  • 2 cups all-purpose flour 
  • Pinch of salt 
  • Water (as needed) 

Paneer Tikka Filling: 

  • 200g paneer, crumbled 
  • 1 tsp tandoori masala 
  • ½ tsp chilli powder
  • 1 tsp ginger-garlic paste 
  • 2 tbsp yoghurt 
  • Salt to taste
  • Lemon juice (to taste) 

Makhani Sauce: 

  • 2 tbsp butter 
  • 1 cup tomato purée 
  • 1 tbsp cream 
  • 1 tsp garam masala 
  • Salt and sugar (to taste) 
  • Kasuri methi (dried fenugreek leaves) 

Instructions:

  1. In a large bowl, combine the flour and salt. Mix until the dough forms. 
  2. Add water as needed and knead for 5-7 minutes until the dough is smooth and elastic. 
  3. Cover and let it rest for 30 minutes.
  4. In a bowl, combine crumbled paneer, yoghurt, tandoori masala, chilli powder, ginger-garlic paste, salt, and lemon juice. Mix well and set aside. 
  5. In a pan, melt butter and sauté ginger-garlic paste until fragrant. 
  6. Add tomato purée and cook for 5-7 minutes. 
  7. Stir in garam masala, chilli powder, salt, and sugar, and simmer for 10 minutes. 
  8. Add cream and cook for another 2 minutes. Set aside. 
  9. Roll out the dough on a floured surface until thin. 
  10. Cut the dough into circles or squares.
  11. Place a spoonful of the paneer tikka filling in the centre of each piece of dough. 
  12. Cover with another piece of dough and seal the edges with a fork.
  13. Boil a pot of salted water with 2 tablespoons of oil. Cook the ravioli for 2-3 minutes or until they float to the top.
  14. Drain the ravioli and set aside. 
  15. Gently warm the makhani sauce in a pan and toss the ravioli in it. 
  16. Garnish with cream and fresh herbs, if desired. 

Cashew And Arabic Gum Bites By Chef Vidhya Gawas, Taj Cidade de Goa Heritage

Infused with wholesome ingredients such as nuts, dates, and jaggery, these ladoos not only restore energy but also offer a comforting touch. Their preparation is a heartfelt expression of a wife's love, strengthening the emotional connection between partners. 

Ingredients:

  • ¼ cup refined oil 
  • ½ cup dink/gond (gum arabic) 
  • 2 tablespoons chopped cashews 
  • 2 tablespoons sliced almonds 
  • 2 tablespoons raisins 
  • 1.5 cups shredded coconut (desiccated) 
  • ¾ cup pitted dates (finely chopped) 
  • 2 tablespoons poppy seeds 
  • ¼ teaspoon ground cardamom 
  • ¼ teaspoon freshly grated nutmeg 
  • 1 cup jaggery powder 
  • 2 tablespoons water 

Instructions:

  1. Heat the oil in a heavy-bottomed pan over medium heat. Drop a couple of dink pieces into the hot oil and wait for them to puff up. 
  2. Fry the remaining dink in two or three batches for about 2-3 minutes, or until all the dink is puffed up and light golden brown. Transfer the puffed dink into a large bowl and coarsely crush it using the back of a spoon or a pestle.
  3. In the same pan, add the cashews and almonds. Roast until light golden brown. 
  4. Add the raisins and continue roasting until everything is golden brown and the raisins are puffed up. Remove from heat and add to the mixing bowl with the dink. 
  5. In the same pan, add the desiccated coconut and toast it until it turns golden brown. Transfer the toasted coconut to the bowl with the crushed dink and nuts. 
  6. Add the chopped dates, poppy seeds, ground cardamom, and nutmeg into the bowl with the dink mixture. Mix everything together with a spatula. 
  7. In a separate pan over medium heat, add the jaggery and water. Cook until the jaggery melts, begins bubbling, and turns thicker and slightly darker in colour. Remove from heat. 
  8. Pour the jaggery syrup over the mixture in the bowl and mix thoroughly with your spatula. 
  9. Using a cookie or ice cream scoop, portion the mixture into even balls. Grease your palms with ghee and squeeze each portion firmly, then roll them into round balls while still warm. 
  10. The ladoos will harden as they cool. Allow them to cool completely before storing them in an airtight container.