A pasta dish that is laden with eggs but is sweet rather than savoury. Saravle is the name of the sweet dish as well the Kokani Muslim version of handmade, sun-dried, miniature, ring-shaped pastas of refined flour of the same name. In a braiser pan, the saravle are roasted along with a restrained amount of ghee (clarified butter) till they develop a golden-brown hue. After this stage, adequate water is added and the pan is covered with a lid to allow the mixture to simmer on medium heat. This cooking procedure continues till the saravle are tender but the liquid has not completely dried up. Now, sugar, green cardamom powder and pinch of salt are added to the saravle and the mixture is cooked till the water completely vaporizes. Subsequently, whole raw egg is added to the saravle in a manner similar to sunny side up and this is further cooked on a low flame for a few minutes. The ready saravle are then served piping hot garnished with dry fruits and khuskhus (poppy seeds).
- Regional Indian Food & Travel enthusiast