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Surti Ghari - Indian Sweet

Make this recipe for Chandi Padwa or even on regular day and satisfy your crave with fresh homemade Gharis.
Ingredients
For the filling
  Semolina 2 Tablespoon, roasted
  Ghee 3⁄4 Tablespoon, divided (1/2 tablespoon for cheese and 1/4 tablespoon for the gram flour)
  Ricotta cheese/Khoya 1⁄2 Cup (8 tbs)
  Gram flour 2 Tablespoon
  Pistachio powder 1⁄4 Cup (4 tbs)
  Almond powder 1⁄8 Cup (2 tbs)
  Cardamom powder 1⁄4 Teaspoon
  Dry milk powder 1⁄8 Cup (2 tbs) (Optional)
  Sugar 2 Tablespoon (Add according to taste)
For the layer/cover
  All purpose flour 1⁄2 Cup (8 tbs)
  Ghee 2 Tablespoon, melted
  Cold water 1⁄4 Cup (4 tbs)
  Oil 1 Cup (16 tbs) (For deep frying)
For the garnishing/glazing
  Ghee 1 Tablespoon
  Powdered sugar 2 Tablespoon
  Almonds 1⁄4 Cup (4 tbs), slivered
  Pistachio 1⁄4 Cup (4 tbs), slivered
Directions

GETTING READY
For the filling:
1. Take a pan and heat it and roast the semolina on medium heat. Keep stirring till it slightly changes the color. When done take off the heat and set aside.
2. Into the pan add ghee, and when it melts add the ricotta cheese and stir till all the moisture evaporates from it. Once done, using the spatula push the cheese to one side of the pan.
3. Into the other half of the pan, add 1/4 tablespoon of ghee and gram flour and roast it on a medium heat.
4. Mix the roasted gram flour and the ricotta cheese together.
5. To that mixture add the roasted semolina, powdered almonds and pistachio powder and mix well.
6. You can add the cardamom powder and dry milk powder at this point.
7. Take the mixture off the heat into a plate and set it aside to let it cool down.
For the layer/cover:
8. In a mixing bowl, take all purpose flour and to it add the melted ghee and mix using your hands.
9. Gradually add the cold water and knead to get a soft dough. Lastly, smooth out the dough with just a drop of ghee.
10. Cover the dough and let it rest for a minimum of about 10 to 15 minutes.

MAKING
To prepare the filling:
11. Take the prepared filling mixture, add sugar to it and use your hands to mix it well.
12. Make small balls with portions of the mixture and set them aside.
To prepare the layer/cover:
13. Take small portions of the dough and roll into small flat rounds. Place the ball of filling in the center and cover it in the shape of a half moon, sealing the edges well. Use water/milk to seal the edges well so that they do not break apart while frying.
14. The prepared ghari can be wrapped in a damp cloth and kept in an airtight container to prevent it from drying.
15. Take a pan with oil and heat it to a high temperature. Deep fry the prepared gharis till golden brown. Drain into a paper towel and remove excess oil.
16. Let the fried gharis rest for at least 4 hours to cool completely.
To prepare the glazing:
17. In a bowl mix the ghee and powdered sugar well. Take one ghari at a time and dip into the ghee-sugar mixture and spread it all around the ghari to glaze/coat it well.
18. Decorate the top of the glazed gharis with slivered almonds and pistachios.

SERVING
19. Serve as a snack or dessert on auspicious occasions or during a festive period of the year.

NOTE
Varieties of this sweet ghari is served during the Chandani Padva festival in Gujarat, India.

Things You Will Need
1. Roller pin and board

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Gujarati
Course: 
Dessert
Taste: 
Sweet
Method: 
Deep Fried
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Ricotta
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
10
Subtitle: 
Famous Surat Sweet
To all those who like making Gujarati homemade sweets or mithai, will really find this recipe useful. Chef bhavna explains the recipe so well. Ghari is a famous sweet in Surat city and is mostly eaten on festivals. Don't forget to watch the video before trying it at home.

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6 Comments

bronzegoddess.bright's picture
good one!
Food talker's picture
Good video
Anonymous's picture
Interesting
Rahul.Chef.and.Writer's picture
I wanna taste it!!
gujjufoodie's picture
Gujju food rocks!
Rehman Manjra's picture
I try your recepie exactly as shown on video, but never turns out the same. I don't know why?