Sargunde recipe is a traditional Vidarbha (Maharashtra, India) food made from wheat flour and semolina (rava). It is typically served with aamras (mango smoothie), especially during the summer season. Sargunde can also be prepared in different forms, such as sweet sargunde recipe, savory sargunde, and sargunde khichadi.
To make sargunde, wheat flour and semolina are mixed with water and salt to form a dough. The dough is then rolled into thin ropes and cut into small pieces. The pieces are then boiled in water until cooked through.
Sargunde is typically served with aamras, which is a sweet and tangy mango smoothie. The sargunde can be dipped in the aamras or eaten separately. Sargunde can also be served with other dishes, such as yogurt, milk, or curry.
Sargunde is a popular food in Vidarbha because it is easy to make and can be stored for long periods of time. It is also a nutritious food that is rich in carbohydrates, proteins, and fiber.
Sargunde Recipe: A Step-by-Step Guide
- 1 cup wheat flour
- 1/4 cup semolina (rava)
- Salt to taste
- Water as required
- Ghee for greasing
- In a bowl, mix together the wheat flour, semolina, and salt.
- Add water gradually and mix until a soft dough forms.
- Knead the dough for a few minutes until it is smooth and pliable.
- Grease your palms with ghee and divide the dough into two equal parts.
- Roll each part of the dough into a long rope.
- Cut the ropes into small pieces, about 1/2 inch thick.
- Bring a pot of water to a boil.
- Add the sargunde pieces to the boiling water and cook for 5-7 minutes, or until cooked through.
- Drain the sargunde pieces and serve hot with aamras or other dishes.
- For a sweeter sargunde, add 1-2 tablespoons of sugar to the dough.
- For a savory sargunde, add 1-2 teaspoons of chili powder to the dough.
- You can also add other herbs and spices to the dough, such as coriander powder, cumin powder, or turmeric powder.
- To make sargunde khichadi, add 1/2 cup of cooked rice to the sargunde pieces and serve with yogurt.
Sargunde can be stored in the refrigerator for up to 3 days. To reheat, simply steam or microwave the sargunde pieces until heated through.