Surti Ghari - Indian Sweet Recipe Video

Make this recipe for Chandi Padwa or even on regular day and satisfy your crave with fresh homemade Gharis.

Summary

Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexJust EnjoyServings10
CuisineCourse
TasteMethod
VegetarianMain Ingredient

Ingredients

For the filling
 Semolina2 Tablespoon, roasted
 Ghee3⁄4 Tablespoon, divided (1/2 tablespoon for cheese and 1/4 tablespoon for the gram flour)
 Ricotta cheese/Khoya1⁄2 Cup (8 tbs)
 Gram flour2 Tablespoon
 Pistachio powder1⁄4 Cup (4 tbs)
 Almond powder1⁄8 Cup (2 tbs)
 Cardamom powder1⁄4 Teaspoon
 Dry milk powder1⁄8 Cup (2 tbs) (Optional)
 Sugar2 Tablespoon (Add according to taste)
For the layer/cover
 All purpose flour1⁄2 Cup (8 tbs)
 Ghee2 Tablespoon, melted
 Cold water1⁄4 Cup (4 tbs)
 Oil1 Cup (16 tbs) (For deep frying)
For the garnishing/glazing
 Ghee1 Tablespoon
 Powdered sugar2 Tablespoon
 Almonds1⁄4 Cup (4 tbs), slivered
 Pistachio1⁄4 Cup (4 tbs), slivered

Nutrition Facts

Serving size

Calories 219 Calories from Fat 126

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 5.4 g26.8%

Trans Fat 0 g

Cholesterol 21.9 mg

Sodium 14.8 mg0.6%

Total Carbohydrates 18 g6%

Dietary Fiber 1.7 g6.9%

Sugars 7.1 g

Protein 5 g10.6%

Vitamin A 1.9% Vitamin C 0.62%

Calcium 5% Iron 5.2%

*Based on a 2000 Calorie diet

Things You Will Need

1. Roller pin and board

Directions

GETTING READY
For the filling:
1. Take a pan and heat it and roast the semolina on medium heat. Keep stirring till it slightly changes the color. When done take off the heat and set aside.
2. Into the pan add ghee, and when it melts add the ricotta cheese and stir till all the moisture evaporates from it. Once done, using the spatula push the cheese to one side of the pan.
3. Into the other half of the pan, add 1/4 tablespoon of ghee and gram flour and roast it on a medium heat.
4. Mix the roasted gram flour and the ricotta cheese together.
5. To that mixture add the roasted semolina, powdered almonds and pistachio powder and mix well.
6. You can add the cardamom powder and dry milk powder at this point.
7. Take the mixture off the heat into a plate and set it aside to let it cool down.
For the layer/cover:
8. In a mixing bowl, take all purpose flour and to it add the melted ghee and mix using your hands.
9. Gradually add the cold water and knead to get a soft dough. Lastly, smooth out the dough with just a drop of ghee.
10. Cover the dough and let it rest for a minimum of about 10 to 15 minutes.

MAKING
To prepare the filling:
11. Take the prepared filling mixture, add sugar to it and use your hands to mix it well.
12. Make small balls with portions of the mixture and set them aside.
To prepare the layer/cover:
13. Take small portions of the dough and roll into small flat rounds. Place the ball of filling in the center and cover it in the shape of a half moon, sealing the edges well. Use water/milk to seal the edges well so that they do not break apart while frying.
14. The prepared ghari can be wrapped in a damp cloth and kept in an airtight container to prevent it from drying.
15. Take a pan with oil and heat it to a high temperature. Deep fry the prepared gharis till golden brown. Drain into a paper towel and remove excess oil.
16. Let the fried gharis rest for at least 4 hours to cool completely.
To prepare the glazing:
17. In a bowl mix the ghee and powdered sugar well. Take one ghari at a time and dip into the ghee-sugar mixture and spread it all around the ghari to glaze/coat it well.
18. Decorate the top of the glazed gharis with slivered almonds and pistachios.

SERVING
19. Serve as a snack or dessert on auspicious occasions or during a festive period of the year.

NOTE
Varieties of this sweet ghari is served during the Chandani Padva festival in Gujarat, India.

Editors Review

To all those who like making Gujarati homemade sweets or mithai, will really find this recipe useful. Chef bhavna explains the recipe so well. Ghari is a famous sweet in Surat city and is mostly eaten on festivals. Don't forget to watch the video before trying it at home.

Comments

Anonymous

Rehman Manjra says :

I try your recepie exactly as shown on video, but never turns out the same. I don't know why?
Posted on: 3 June 2012 - 1:25pm
Anonymous

gujjufoodie says :

Gujju food rocks!
Posted on: 19 October 2011 - 10:26am
Rahul - Chef and Writer profile page

Rahul - Chef an . . . says :

I wanna taste it!!
Posted on: 18 October 2011 - 8:31pm
Anonymous

Anonymous says :

Interesting
Posted on: 18 October 2011 - 2:52pm
Anonymous

Food talker says :

Good video
Posted on: 18 October 2011 - 2:40pm
bronzegoddess_bright profile page

bronzegoddess_bright says :

good one!
Posted on: 18 October 2011 - 2:11pm
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