Ghari Rolls – a fusion dessert that is delicious combination of sweet Surati sweet Ghari, made with mixed ground nuts, milk mawa, ghee and sugar that is baked in puff pastries and topped with ooey gooey glaze.
Ghari or Surati Ghari is a sweet Gujarati dish from Surat, Gujarat, India. It is made of all purpose flour dough, pistachio, almond, cardamom, milk mawa, ghee and sugar to be consumed on Chandani Padva festival. First you make the filling using mixed ground nuts, milk mawa & sugar and then it is filled inside dough. And then deep fried in ghee. It is super dense and heavy sweet. Hence this fusion, less dense and not too labor intensive attempt of mine!
This fusion Ghari Rolls have authentic Ghari filling to keep the original flavors. It is then spread all over puff pastry sheets, rolled and baked to perfection. The last and most fun part is the drizzle of warm glazed all over freshly baked Ghari Rolls. This glaze is super easy to make and loaded with Indian flavors. I am in love with this creation of mine because it is less labor intensive and still gives you that original flavors of Ghari.
This would make a great for Holiday season dessert. Warm freshly baked goodie that makes your house smell delicious on cold days. Serve this with side of coffee, chai, warm milk or just tea while you cozy up next to the fire place!! I mean what’s not to like?!?! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would like to see your recreation of this goodie!!
Happy & Healthy Eating!!
Milk Mawa Mix
- 1 cup Milk Mawa Powder https://www.amazon.com/Milk-Mava-Powder-14-oz/dp/B004KFJJYOhttps://www.amazon.com/Milk-Mava-Powder-14-oz/dp/B004KFJJYO
- ½ cup Whole Milk 1 cup
- 1 tbsp Ghee
- 5 Strand Saffron
Chickpea Flour Mix
- 2 tbsp Ladu Besan
- 1½ tbsp Ghee
- ¼ cup Grainy Sugar
- ½ cup Coarsely Chopped Nuts Pistachio, almond, cashew
- ½ tsp Cardamom Powder
- 1 box Pepperidge Farm® Puff Pastry Frozen Sheets Pastry Dough one box comes with two sheets
- 14 oz Condensed Milk
- ¼ cup Sugar
- 1 tsp Cardamom Powder
- 1 tbsp Ghee
- 5 strand Saffron
- Have your frozen puff pastry sheets thawed as mentioned on the box. Keep them aside while they are still in the box to avoid any dryness.
Prepare the filling
- Heat up 1 tbsp of ghee in a pan. Add ½ cup of whole milk along with few strands of saffron and bring it to boil.
- Slowly mix in 1 cup of milk mawa powder. Keep whisking to avoid any lumps.
- Keep cooking while stirring frequently until the mixture becomes thick like loose ricotta cheese or store bought milk mawa. Keep it aside in a plate.
- Heat 1½ tbsp of ghee in the same empty pan. Once melted, mix in 2 tbsp of ladu besan (coarse chickpea flour). Keep mixing/cooking till the flour becomes light and fluffy, deepens in color and start to form nutty aroma. Add more ghee if the mixture is too dry and lumping.
- Once ladu besan is cooked, turn the heat off. Mix in previously cooked milk mawa. Mix very well and let it cool down completely.
- Once completely cooled down, mix in ½ cup of ground nuts, ¼ cup of grainy sugar and ½ tsp of cardamom powder. Mix it all very well.
Bake the rolls
- Pre heat your oven to 375° F.
- Roll out each pastry sheet as described on the box. Spread it lightly with ghee.
- Spread generous half of the filling, evenly all over the pastry sheet.
- Gently roll them, not too tight and not too loose, like cinnamon rolls. You can stick the edge by wetting it with a little water so it does not open up/fall apart when you cut it.
- Once rolled, trim off the edges of the roll. Cut the roll in 8 equal sized round pieces with serrated knife.
- Grease a baking tray with some ghee, and place each roll spiral side up in the tray leaving some space on all sides of each roll since it will fluff up during baking.
- Repeat the same process of rolling, filling and cutting the ghari rolls.
- Bake them for 20-25 minutes or until fluffy and golden brown.
Make Glaze while rolls are baking
- Mix condensed milk, sugar, ghee and cardamom powder in a pan. Start cooking on medium heat and mixing it. It will start to loosen up. Keep stirring and cooking for 2-4 minutes. Keep stirring the mixture for this step the entire time to avoid burning of condensed milk.
- Once the rolls are baked, drizzle them all with generous amount of glaze. Sprinkle some ground pistachios for pop of color.
- Enjoy them while they are still hot/warm!!