Sunday, 20 August 2017

Surati Ghari recipe by Gujarati Foodie


Ghari or Surati Ghari is a sweet dish from Gujarati cuisine, from the region of Surat. Ghari are made of puri batter, milk 'mawa', ghee and sugar - made into round shapes with sweet filling, to be consumed on Chandani Padva festival. It is also available in many varieties and flavours such as pistachio, almond-elachi and mawa. The making of Ghari is referred back to 1838 and was than a best choice for people to get extra strength for working hard. So let move on about how to make famous surati ghari at home.


Ingredients
·        For the filling
·        Khoya - 300 g
·        Fine sooji - 2 tbsp
·        Powdered sugar - 150 g
·        Almond powder - ¼ cup
·        Powdered pistachio - ¼ cup
·        Cardamom powder - 1 tsp
·        Ghee for deep frying
·        For the dough
·        Maida - 200 g
·        Ghee - 1 tbsp
·        For the Coating
·        Ghee - ¼ cup
·        Powdered sugar - ¼ cup



Method
1.     Add maida and 1 tbsp ghee in a bowl.
2.     Rub it nicely using your fingers.
3.     Add water and make a soft dough.
4.     Cover the dough and keep aside.
5.     Roast khoya in a pan until slightly browned.
6.     Remove the pan from heat and let the khoya cool completely.
7.     Dry roast the sooji until it is slightly browned.
8.     Remove the pan from heat and let it cool.
9.     Add sooji, powdered sugar, almond powder, pistachio powder and cardamom powder in the cooled khoya and mix well.
10. Make small balls from the dough and roll it into thin 3-4 inch disk.
11. Keep 2 tbsp of filling in the centre of the disc and bring the ends together.
12. Apply little water at the end of the disc to prevent them from opening.
13. Heat ghee for frying the Ghari in a pan.
14. Deep fry the Gharies on medium low heat until browned.
15. Remove the glares from oil on a plate lined with tissue and let them cool completely.
16. It will take 3-4 hours.
17. Mix ghee and sugar for coating in a bowl.
18. Coat the glares with this mixture.
19. Garnish with almond and pistachio slivers.



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