Surti Ghari

Name: Surti Ghari
Total time: 3600 s
Yield: 6 to 7 person
Cuisine: Indian
Ingredients: For Mava Ingredients-; 1 cup Milk powder; 1/2 cup Milk; 1/4 cup cream; 2 spoon butter; For Dough for outer layer-; 3/4 cup all purpose flour; 1 tbsp ghee; as required Milk (approx 1/4 cup); For Ghari; 1/2 tsp ghee; 1 tbsp gram flour (besan); 250 gms grated khoya (mawa) (about 2 cups) (unsweetened); 10-12 strands saffron; 1 cup finely cut mix dry fruits (cashew nuts, pistachios and almonds); 1/4 tsp cardamom powder; 1 cup dried sugar powder (bhura); as required Ghee/Oil for frying; 100 gms Ghee & 50 ml oil for frying; 2 tsp Mix dryfruits clippings for garnish; 1 cup Namkin for serving

Bansi Kotecha @cook_18005888

Surat

#cookpaddessert
Surat city in Gujarat was a famous port in ancient times. Since than, food of Surat is famous. The Surti Ghari, a traditional sweet, is a sweet filled with Khoya stuffing and rolled in to thin roti made using all-purpose flour. It is then coated Ghee and served. The stuffing mixture is often flavoured with dry fruits like cashew nuts, almonds, pistachios and saffron or also made plain. It tastes best with salty and spicy snack mixture known as 'Bhusu'.

Bansi Kotecha @cook_18005888

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Ingredients

50 to 60 minut

6 to 7 person

ForMava Ingredients-
1 cupMilk powder
1/2 cupMilk
1/4 cupcream
2 spoonbutter
ForDough for outer layer-
3/4 cupall purpose flour
1 tbspghee
as requiredMilk (approx 1/4 cup)
For Ghari
1/2 tspghee
1 tbspgram flour (besan)
250 gmsgrated khoya (mawa) (about 2 cups) (unsweetened)
10-12 strandssaffron
1 cupfinely cut mix dry fruits (cashew nuts, pistachios and almonds)
1/4 tspcardamom powder
1 cupdried sugar powder (bhura)
as requiredGhee/Oil for frying
100 gmsGhee & 50 ml oil for frying
2 tspMix dryfruits clippings for garnish
1 cupNamkin for serving

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Steps

50 to 60 minut

1

Take butter in a pan and allow it to melt on low flame. After the butter melts, add cream into it and mix really well.
2

Then add milk and mix the ingredients while stirring constantly. Mix really well.Now add milk powder, in small parts and keep stirring constantly to avoid formation of lumps.
3

Stir the mixture really well and cook until it gets thick and smooth in consistency. Keep note that there should not be any lumps in the mixture.When the mixture comes in the form of mawa and gets thick in consistency, turn off the flame. Mawa is now ready.we can use this homemade mawa in preparing any sweet dish like Ghari, barfi, mawa kesar barfi, mawa coconut barfi, mawa dry fruit ladoo, mawa coconut ladoo, and carrot halwa or gulab jam.
4

Cook gram flour (besan) in ghee for 1 min. Add grated khoya (mawa), Switch off the flame and take it out in a bowl and mix. Cook till khoya melts and leaves sides of pan.
5

Switch off flame and take it out in a bowl. Allow the mixture to cool down.
6

Add finely cut mix dry fruits, saffron, cardamom powder and mix well. Add dried sugar and mix well. Divide stuffing mixture.
7

Take all purpose flour and ghee in a bow and mix well. Using required milk knead a soft dough. Cover and allow it to rest for 10-15 min.
8

Roll one part dough into a very thin roti shape using all-purpose flour for dusting. Place one stuffing ball in the middle and holding the roti from all sides carefully seal it at top.
9

Remove extra dough portion on top and tightly seal it and then lightly press to form thick cylinder shape. Prepare all ghari in the same way.
10

Heat oil/ghee and then reduce flame. Grease a slotted spoon by immersing in kadhai. Keep the flame low, place one Ghari on slotted spoon and pour hot ghee over ghari with a ladle. Fry till Ghari turns light pink in color.
Turn over the Ghari once fried on one side. Repeat the process for other side.Remove Ghari in a plate. Fry remaining Ghari in the same way. Coat ghee on ghari. Garnish ghari with dry fruits clippings.
11

Serve with with Chivda/Namkeen also known as "Bhusa". Traditionally, gharis are coated with thick layer of ghee, which I had skipped to keep the sweet healthy.