Chandi Padvo / Sharad Poonam special sweet. Surti Ghari is a traditional dessert
Recipe Tags
Veg
Hard
Festive
Gujarat
Dessert
Egg Free
Ingredients Serving: 3
Roasted Mava / Khoya - 120 grams
Roasted Besan / Gram Flour - 20 grams
Buru Khand / Sugar Flour - 105 grams ( A special type of powdered 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 For Coating (A Special type of ghee used for ghari )
Instructions
For Outer Layer Of Ghari -
In a mixing bowl, add maida, a tbsp of oil and knead the dough similar to parantha 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 / Pistachio and mix it well again
Stuffing is Ready
To assemble. Take a ball of dough and roll into a very thin chapati
Take a small steel bowl/katori and put the stuffing and press it properly so that it sets well
Invert bowl/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 the case of excess dough you can discard 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 the frying spoon, hold it with one hand and take another spoon and pour in hot ghee on the ghari. 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.
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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In a mixing bowl, add maida, a tbsp of oil and knead the dough similar to parantha 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 / Pistachio and mix it well again
Stuffing is Ready
To assemble. Take a ball of dough and roll into a very thin chapati
Take a small steel bowl/katori and put the stuffing and press it properly so that it sets well
Invert bowl/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 the case of excess dough you can discard 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 the frying spoon, hold it with one hand and take another spoon and pour in hot ghee on the ghari. 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.
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.
INGREDIENTS
SERVING: 3
Roasted Mava / Khoya - 120 grams
Roasted Besan / Gram Flour - 20 grams
Buru Khand / Sugar Flour - 105 grams ( A special type of powdered 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 For Coating (A Special type of ghee used for ghari )
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