Surti Ghari

Name: Surti Ghari
Yield: 10-12 pieces
Cuisine: Indian
Ingredients: For outer covering:; 1 heap cup maida; 1 tbsp ghee; Water to bind; For stuffing:; 2 cups homemade khoya (Mawa); 50 gm besan; 1 cup sugar powder; 1/4 cup chopped almonds; 1/4 cup chopped pistachios; 1 big pinch saffron strands soaked in 1 tbsp warm milk; 1 tsp cardamom powder; Amul Ghee for frying; For coating:; 1 cup Jamkhambhalia ghee to dip ghari; 1 tbsp sugar powder; Pistachio flakes and saffron strands to garnish

Jasmin Motta _ #BeingMotta @cook_12567865

#GA4
#week9
#mithai
#maida,fried, dryfruits
Popular traditional Indian sweets from Gujarati cuisine from Surat City.
Khoya( Mawa), dryfruits, sugar stuffing in maida puri, fried, dipped in special pure ghee.

Jasmin Motta _ #BeingMotta @cook_12567865

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Ingredients

10-12 pieces

For outer covering:
1heap cup maida
1 tbspghee
Water to bind
For stuffing:
2 cupshomemade khoya (Mawa)
50 gmbesan
1 cupsugar powder
1/4 cupchopped almonds
1/4 cupchopped pistachios
1big pinch saffron strands soaked in 1 tbsp warm milk
1 tspcardamom powder
Amul Ghee for frying
For coating:
1 cupJamkhambhalia ghee to dip ghari
1 tbspsugar powder
Pistachio flakes and saffron strands to garnish

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Steps

1

First roast khoya in kadhai for 5 mins on slow flame. Remove in mixing bowl. Keep aside to cool.
2

In same kadhai add 1 tbsp ghee melt it. Add besan and roast it till it changes colour. Remove it in plate. Cool it.
3

Chopped almonds and pistachios pieces as shown. Keep aside.
4

In another mixing bowl add maida,ghee mix well. Add little little water and bind into soft dough. Keep aside, covered for 15-20 minutes.
5

In mixing bowl add roasted & cooled khoya, besan mixture, sugar powder, chopped dryfruits, cardamom powder, saffron milk. Mix well. Make 10-12 equal size balls.(If stuffing mixture is dry add 1-2 tsp milk).
6

Knead maida dough again and make 10-12 equal portions flatten balls. Roll each into very thin puris. In center place prepared khoya-dryfruits stuffing ball.
7

Gather edges,seal like kachori, remove excess dough. Make flatten round balls. Similarly prepare all.
8

Heat Amul ghee in frying pan. Take 2-3 prepared ghari on frying spoon. Pour hot ghee on it till it changes colour. (Don't put ghari in hot ghee to fry..it will open up, stuffing will come out). Follow this technique of frying to avoid it. Similarly prepare all.
9

Cool fried Ghari overnight. Next day melt Jamkhambhalia ghee for 30 secs. Off the flame. Add 1 tbsp sugar. Mix well. Pour 2-3 tbsp of this prepared ghee each cooled ghari as shown.
10

Similarly prepare all. Garnish with chopped pistachio flakes and saffron strands. Set in fridge for 1-2 hours.
11

Relish/ Serve Delicious Surti Ghari.