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.
Follow us on Facebook and Instagram.
No comments:
Post a Comment