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Surati Ghari

Anjali Kataria
180 minutes
Prep Time
30 minutes
Cook Time
8 People
Read Instructions Save For Later


Ghari or Surati Ghari is a sweet Gujarati dish from Surat, Gujarat, India. Ghari is 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.

Recipe Tags

  • Veg
  • Hard
  • Festive
  • Gujarat
  • Roasting
  • Chilling
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 8

  1. A) For Outer Layer
  2. 1 cup all purpose flour
  3. 2 tbsp Oil
  4. Water / Milk as require
  5. B) for stuffing
  6. 1.5 Cup khoya / Mava
  7. 1/4 cup roasted chickpea flour
  9. 2 tbsp Alomond Powder
  10. 2 tbsp pistachio powder
  11. 7-8 saffron strands
  12. 2 tbsp Milk
  13. C) For Frying
  14. Deshi Ghee for frying
  15. D) Garnishing
  16. 2 cup Jamkhambhaliya Ghee / Desi Ghee
  17. Dry fruit powder
  18. Rose petals


  1. Take a bowl.
  2. Add all purpose flour and oil into it.
  3. Now add water as required kneed a dough with similar consistency of paratha dough.
  4. Keep the dough cupboard and let it rest for 10 minutes.
  5. Meanwhile in one small bowl mix the milk and saffron.
  6. Keep it aside.
  7. Take a mixing bowl.
  8. Add Mava, roasted besan and sugar powder into it.
  9. Mix it well.
  10. Add Saffron and mix well.
  11. Add Almonds and Pistachio powder.
  12. Mix it well.
  13. Stuffing is ready keep it aside.
  14. Now take a ball of dough and roll into a very thin chapati.
  15. Take a small steel katori and put the stuffing and press it properly so it sets in well.
  16. Invert katori, so stuffing comes out in a proper round shape.
  17. Very gently place in this stuffing between the rolled chapati and cover it with chapati from all sides.
  18. In case of access dough you can discarded it and use it while making next one.
  19. Similarly assemble the remaining ghari.
  20. Heat ghee in frying pan.
  21. 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 the hour ghee on ghari.
  22. Traditionally ghari fried like this.
  23. Fray all the gharies in similar manner and let it cool down for 10 minutes.
  24. Take all fried gharies in one plate.
  25. Pour the jamkhambalia ghee with help of spoon.
  26. You can also use Desi ghee.
  27. After adding ghee, put some dry fruit powder of your choice.
  28. Let it rest for 2-3 hours.
  29. After that serve it.
  30. Surati Ghari is ready to be serve.

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Mani Kaur
Mani Kaur   Oct-29-2018

Nice one.

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