Kesar Ghari

Name: Kesar Ghari
Total time: 2700 s
Yield: 6-7 ghari
Cuisine: Indian
Ingredients: For Filling-; 250 gms mawa / milk powder; 200 gms sugar powder; 10-15 threads saffron; 50-70 gms almon pistachio powder (coarse); 1 pinch Javantri powder; 2 pinches nutmeg powder; 2 pinches cardamon powder; 2 teaspoons gulb jal; For cover-; 200 gms maida; 2-3 tbsp ghee; as required Milk; For Outer layer-; 4-5 tbsp ghee; 3-4 tbsp powdered sugar; other ingredients--; As required Ghee (fry)

Jayshree bhatt pandya हर फूड कुछ कहता है💕 @Jayshree_Bhatt

Al Jubail Saudi Arabia

#diwali2020

Surat is world famous for its food. There is a proverb in Gujarati 'સુરત નું જમણ અને કાશીનું મરણ'....which means the best place to enjoy food is Surat and the holiest place for moksha is Kashi.
The Jewel of Surat's food is its 'GHARI'

#diwali2020

Jayshree bhatt pandya हर फूड कुछ कहता है💕 @Jayshree_Bhatt

Al Jubail Saudi Arabia

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Ingredients

45 mints

6-7 ghari

For Filling-
250 gmsmawa / milk powder
200 gmssugar powder
10-15threads saffron
50-70 gmsalmon pistachio powder (coarse)
1 pinchJavantri powder
2 pinchesnutmeg powder
2 pinchescardamon powder
2 teaspoonsgulb jal
For cover-
200 gmsmaida
2-3 tbspghee
as requiredMilk
ForOuter layer-
4-5 tbspghee
3-4 tbsppowdered sugar
otheringredients--
As requiredGhee (fry)

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Steps

45 mints

1

If you are making ghari from milk powder, make mawa from milk powder. Take 250gm Milk powder +1/2 cup milk and 2 tablespoon ghee put the mixture on slow to medium flame. Stir continuously to avoid lumps. When ghee get separated mawa is ready. Let it cool completely.
2

If you are using readymade mawa than roast it on slow flame until ghee become separated. Let it cool completely..soak saffron for 10 mints in one teaspoon milk.
3

To make the filling mix all ingredients and make big lemon size balls.(Make sure the filling is sweet enough ++ since no sugar has to be add to the dough.)
4

For covering ghari make a soft roti dough. Mix flour & ghee very well. Check the dough. The ghee should be sufficient enough to form a ball of dough. Gradually add milk to make a dough, don't use water. Put aside for 10 mints.
5

Make a small roti and place the filling in the middle (like puran poli). Cover it and remove excess dough. Press little from both the sides with wooden rolling pin
6

For frying ghari heat ghee.
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. Make sure the color of ghari should not be golden.
7

After frying all gharies let it cool completely. Put into refrigerator for 2 hrs.
8

For outer cover make slurry.. take 4 -5tb spoon warm ghee add sugar powder and whisk it for 6-7 mints. Deep ghari into slurry.your slurry should not be very thick so that you can easily deep ghari and form a thick coating of the slurry on ghari.
9

Garnish with almond slices.put it into refrigerator.