By: Payal
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Start Karwa Chauth on a sweet note with this traditional feni recipe for sargi. Made with milk, saffron, and dry fruits, it is light, rich, and perfect for the pre-dawn meal.
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Before the fast begins, kitchens fill with the aroma of feni simmering in milk. It is more than a dish — it is the quiet comfort that starts every Karwa Chauth morning.
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Sargi is the pre-dawn meal that helps sustain the fast. Feni, light yet rich, is the star of the plate. It keeps you full, warm, and comforted before the day-long ritual begins.
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½ cup feni
2 glasses of full-fat milk
½ tsp saffron (kesar)
Sugar to taste
1 tbsp dry fruits: cashews, almonds, raisins, walnuts
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Add ghee to a pan and roast the feni until it turns light golden and aromatic. Set aside. This step gives it that signature nutty flavour.
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In two tablespoons of warm milk, soak saffron strands. This infuses a rich colour and aroma into the dish.
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In the same pan, add more ghee and roast dry fruits. Set them aside for later. The crunch balances the creamy texture of feni.
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Pour milk into the pan and let it simmer for 15–20 minutes. Stir gently until it thickens slightly and smells sweet.
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Add sugar and the saffron milk. Stir slowly so the flavour spreads evenly through the thickened milk.
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Mix in the roasted feni. Turn off the heat once it blends smoothly. Garnish with roasted dry fruits before serving.
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Stay hydrated with coconut water, fruits, yoghurt, and roasted dry fruits. These help maintain energy through the fast.
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