Surti Ghari | Indian Sweets | Chandi Padvo Sepcial | Diwali Sweets
- Roasted Mava / Khoya - 120 grams
- Roasted Besan / Gram Flour - 20 grams
- Buru Khand / Sugar Flour - 105 grams - A special type of powedered sugar used to make sweets
- All Purpose Flour (Maida) - 120 grams
- Oil - 2 tbsp
- Water - to knead dough
- Chopped Almonds - 2 tbsp
- Chopped Pista/ Pistachio - 2 tbsp
- Kesar / Saffron - 10-12 strands soaked in 2 tbsp of milk
- Desi Ghee - To Deep Fry
- jamkhambhaliya ghee - As Needed - A Special type of ghee used for ghari
For Outer Layer Of Ghari:
- In a mixing bowl, add maida, a tbsp of oil and knead the dough with similar consistency of paratha dough.
- Keep the dough covered and let it rest for 10 minutes meanwhile we can prepare the stuffing for Ghari
For Ghari Stuffing:
- In a mixing bowl, add roasted mava/khoya, roasted besan, and buru khand (sugar flour) and mix well
- Add Saffron / Kesar (soaked in 2 tbsp of milk) and mix well
- Add Chopped Almonds and Chopped Pista / Pistachioand mix it well again
- Stuffing is Ready
- This is the most important Step (Please watch Video for detailing of this step)
- Take a ball of dough and roll into a very thin chapati
- Take a small steel katori and put the stuffing and press it properly so it sets in well
- Invert katori, so stuffing comes out in a proper round shape.
- Very gently place in this stuffing between the rolled chappati and cover it with chappati from all sides, in case of access dough you can discared it and use it while making next one.
- Similarly assemble the remaining gharis
- Heat Ghee in Frying Pan / Kadhai
- Take a big Frying Spoon, place in one ghari at a time on frying spoon, hold it with one hand and take another spoon and pour in hot ghee on the ghari - Please watch the video for the better understanding of this step. Traditionally Gharis are fried like this.
- Fry all the gharis in similar manner and let it cool down for 10 minutes
- Take all the Fried gharis in one plate and pour in ghee with the help of spoon.
- In this step we use the special jamkhambalia ghee which is used especially in ghari making, if its not available you can use desi ghee or the mixture of desi ghee and vegetable ghee.
- After adding ghee, put some of the dry fruits of your choice for garnishing or you can skip too
- Rest the ghari for 2-3 hours and you can pour another round of ghee and give ghari rest again for 2-3 hours, If you dont like much ghee then you can skip adding ghee second time. And if you like ghee you can repeat the cycle for third time also with the gap of 2-3 hours.
- Ghari is ready to be served, enjoy it with spicy hot farsan mix.
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