Saroli - an insider's yet outsider's guide to a Kokni sweet or savoury dish
Saroli, sarole, sarawle, saravle, serola...
Photo credits to Nabihah Plaatjes
However you spell it, or pronounce it, let me divulge what exactly I am speaking about!
Saroli (sah-rol-lee) is a small ring like pasta. It is also known as serola pasta. Other variations of spelling that I have come across include: sarole, sarawle, and saravle.
Where does it come from?
Saroli is said to be made originally by the Kokani/ Kokni community in the smaller coastal districts in India. Further research is required, but to my knowledge, it is created in the Sarole Village in the Maharashtra state in India.
How does it get its ring-like shape?
The pasta rings are made from wheat dough moulded into tiny rings on a thin stick, similar to a skewer or knitting needle. The rings are left on the stick and then sundried to preserve its shape. Once dried, it slides off. The rings are also made in different colours for special occasions.*
Is it a Sweet or Savoury Dish?
Saroli can be cooked as either a sweet or a savoury dish. Although, the better option, in my opinion of course, is a sweet dish. Recently, I have tasted saroli as a sweet dish, but with fried eggs decorating it on top. Through my research, I see that adding eggs (sometimes boiled eggs) is common to complement the meal, especially when you're having it for breakfast. However, I do enjoy it best just as is (without the eggs).
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How do we prepare Saroli?
Saroli is braised in ghee until golden brown and then cooked with water, sugar and cardamom powder, as well as other sweet spices to give the dish a unique sweet taste.
Recipe for the Sweet Version:
Ingredients:
2 cups Saroli
1 cup sugar
100g butter (some use ghee)
1 stick cinnamon
2 cardamom pods (elaichi)
1/4 teaspoon salt
1/2 teaspoon cardamom powder
4 cups boiling water
(some recipes call for 1/2 cup milk)
saffron threads
Optional: nuts, poppy seeds, coconut milk
Egg (if you're adding this to the dish)
Method:
1. Place butter (or ghee) in a pot to melt
2. Throw in cinnamon sticks and cardamom (elaichi) pods
3. Add the saroli to braise until it changes colour
4. Once it turns golden brown, add the water and allow the saroli to get soft
5. If you're adding milk to the dish, then pour in at this point.
6. Add the sugar and allow it to get absorbed in the dish, then add the cardamom powder
7. Let the dish steam on low heat. If you're using coconut milk, then add it in this step.
8. Thereafter, sprinkle with nuts of your choice and poppy seeds. You can also top it with fried eggs or boiled eggs at this point.
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Why "insider, yet outsider" ?
I'm part kokni, but I won't really be able to converse with you (nor understand), and whilst I know certain dishes or have some vague memory of it, I'd prefer not boring you with my upbringing and life, right now, so let's leave it at that!
Where do you get Saroli / Sarole from ?
The most common answer here would be, India. But I have come across another place where I did get some information from: *Spice City.
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Nabihah Plaatjes is the Co-Founder of iloveza.com. She is an Award-Winning Entrepreneur, Change Agent, Published Contributing Author, Journalist, Marketing and Social Media Specialist, a Bachelor of Arts graduate, and has been writing since the age of 9. Nabihah is passionate about Brand Awareness and Brand Loyalty and uses her knowledge in these fields together with her copywriting, editing and proof-reading skills to bring brands to life. iloveza.com is a primary example of how she can build your brand. Find her at: Instagram: @nabihah_dp / @ilovezacom Twitter: @nabihahd / @ilovezacom Facebook: iloveza.com LinkedIn: Nabihah Plaatjes / iloveza.com YouTube: iloveza.com SoundCloud: iloveza.com TikTok: @ilovezacom E-mail: nabihah@iloveza.com |
