Surti Ghari | How to make Surti Ghari

By Vaishali Trivedi  |  11th Oct 2016  |  
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  • Photo of Surti Ghari by Vaishali Trivedi at BetterButter
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About Surti Ghari Recipe

Ghari is an authentic Surti sweet full of calories but loaded with unbeatable taste.

Surti Ghari is an authentic dish which is perfect to serve on all occasions. The Surti Ghari is delicious and has an amazing aroma. Surti Ghari by Vaishali Trivedi will help you to prepare the perfect Surti Ghari in your kitchen at home. Surti Ghari needs 30 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Surti Ghari. This makes it easy to learn how to make the delicious Surti Ghari. In case you have any questions on how to make the Surti Ghari you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Vaishali Trivedi. Surti Ghari will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Surti Ghari

Ingredients to make Surti Ghari

  • For Filling: 1 1/2 cups ricotta cheese, 1/2 cup paneer (cottage cheese), 1/2 cup condensed milk, 1/2 cup sugar, 2 tbsp ghee, 1/4 cup semolina (rava), 3/4 cup powdered almonds (badam) and pistachios, 10 to 15 cardamoms (elaichi), powdered 8 to 10 saffron (kesar) strands soaked in 1 tsp milk
  • For Puri: 1 cup plain flour (maida,) 1 tbsp ghee and milk for binding, 1 cup ghee
  • For Garnish: 1 cup ghee, 1/2 cup powdered sugar, almond (badam) slivers or pistachio slivers (optional)

How to make Surti Ghari

  1. In a separate saucepan, roast the semolina for about 3-4 minutes on medium heat. Add to the cheese mixture. Add the condensed milk and sugar and continue to stir. The water will gradually be evaporated from the mixture.
  2. For filling: Heat the ghee in a kadhai (or non stick saucepan). Add the ricotta cheese and paneer. Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed.
  3. Add the almonds and pistachios, once the water is evaporated. Mix thoroughly and remove from heat. Mix in the ground cardamom and saffron. Set aside to cool to room temperature. Make balls approximately 1 inch diameter.
  4. For puri: Add the ghee to the flour and mix well. Add enough milk to bind a soft yet firm dough. Make small pea sized balls and roll out to thin puris of about 3 inch diameter.
  5. Preparing the ghari: Place a ball into each puri. Pull up the sides to completely wrap the ball. Carefully remove the excess dough from the top and make sure to press dough to seal. Slightly press the wrapped ball to make the top flat but still about almost 1 inch thick.
  6. Heat the ghee in a frying pan on low heat. Fry the puris on both sides till very light golden in color. Set aside for 3-4 hours to completely cool.
  7. Decorating the ghari: With clean hands, whip the sugar and ghee until light and fluffy. Dip the gharis and place on a waxed paper lined cookie sheet. Place slivers of almonds and pistachios on the top center. Set aside for the ghee to become firm. Your ghari is now ready to serve.

My Tip:

Be very careful while frying to make sure the ghari does not stick to the bottom of the frying pan. The ghee for the garnish should be firm.

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