Surati Ghari
Ghari or Surati Ghari is a sweet Gujarati dish from Surat, Gujarat, India. Ghari is made of puri batter, pistachio, almond, cardamom , milk mawa, ghee and sugar to be consumed on Chandani Padva festival.
Servings: 10
Ingredients
Milk Mawa
- 2 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
- 2 tbsp Ghee
- 1 pinch Saffron
Chickpea Flour Mix
Ghari Filling
- ½ cup Dry Grainy Powdered Sugar
- ¼ cup Coarsely Chopped Pistachio
- ¼ cup Coarsely Chopped Almonds
- 1 tsp Cardamom Powder
Ghari Covering
- 1 cup All Purpose Flour https://www.amazon.com/All-Purpose-Flour-Maida-lbs/dp/B004UKGE6Khttps://www.amazon.com/All-Purpose-Flour-Maida-lbs/dp/B004UKGE6K
- ¼ cup Ghee
- ¾ cup Whole Milk or as needed
Frying
- 1 cup Ghee
Instructions
Prepare Milk Mawa
- Warm 2 tbsp of ghee in a pan.
- Add ½ cup whole milk to the ghee.
- Bring the milk to boil.
- Add milk mawa powder to the boiling milk slowly while stirring constantly to prevent any lumps.
- Add pinch of saffron to it. Keep stirring and cooking the milk mawa powder on medium heat, stirring constantly until it turns into ricotta cheese like consistency.
- Once the milk mawa is ready, take it off the stove and keep it aside.
Prepare Chickpea flour mixture
- Heat 2 tbsp of ghee.
- Add coarse chickpea flour/ladu besan to the ghee.
- Keep cooking and stirring chickpea flour constantly in ghee until it becoems very light and fluffy, and also changes color to more redish/brownish yellow.
- Once the chickpea flour is cooked, turn the heat off and add prepared milk mawa to it.
- Mix it very well and let it cool completely.
Prepare Ghari Filling
- Put ½ cup of sugar in a food processor and process it for few second until you get dry grainy powdered sugar.
- Once the milk mawa and chickpea flour mix is completely cooled down, add dry grainy powdered sugar, ¼ cup coarsely chopped pistachio, ¼ cup coarsely chopped almonds and 1 tsp of cardamom powder to it and mix it very well.
- This is your ghari filling.
Prepare Dough for Ghari
- Add ¼ cup of melted ghee to 1 cup of all purpose flour.
- Mix it very well. The ghee should be sufficient enough to form a ball of dough after you mix the ghee to the flour. Look at the picture.
- Start adding little milk at a time to form a soft dough. The dough should be phulka roti like dough, nice and soft!
- Cover the dough for 5-15 minutes.
Prepare Ghari
- Find a tiny round bowl to pack the ghari filling with. Look at the picture. I use bowl little bigger than 1 tbsp spoon side but lot dipper.
- Pack the tiny bowl with the ghari filling till its ¾th way full.
- Use a spoon to press the filling down, making sure the filling is tightly packed in the tiny bowl.
- Tap the bowl hard upside down on a plate to take the packed filling out on a plate. Tap spoon on upside down bowl with filling in it to make sure the packed filling slides down on a plate. So now you have the ghari filling formed very well in a bowl sized fillings for the ghari.
- Divide the all purpose flour dough in equal size ball, similar to half size of the golf balls.
- Roll the dough balls out in a small 4" rounds Thick in the middle and thinner on the sides!
- Place the packed ghari filling we made earlier in the middle of the rolled rounds.
- Fold all sides in, one at time. Look at the pictures. Once folded, use your hand to tuck any sharp corners in.
- Prepare all the gharis by repeat the above steps. You can keep the prepared gharies under a towel till you are ready to deep fry them.
Deep Fry Ghari
- Heat 1 cup of ghee in a small deep frying pan. We are going to fry one ghari at a time so make sure the frying pan is small and deep enough. This will also help us not use too much ghee for frying.
- Once the ghee is hot, add one ghari at a time to the hot ghee and deep fry them by spreading hot ghee over ghari using spoon and turn them as it changes color to golden brown.
- Deep fry ghari on both sides couple of time on medium heat.
- Place them on a pepper towel once they are fried and golden brown.
- Keep repeating above step to deep fry all the prepared gharis.
Set the Gharis (These steps are completely optional)
- Once all the gharies are deep fried, let them cool down on room temperature for 1-2 hours.
- Once they are all cooled down, place tiny bit of extra ghee on top of each ghari. This is optional.
- Place all the gharis in the fridge for couple of hours to let it set.
- Enjoy cooled down gharis as dessert or with Surati bhusu as a snack!
