How to make Surti Ghari Mithai | Badam Pista Ghari Recipe
Indians can never forget sweets, whether it's a festival or special occasion. To brighten up your special days, we have brought you Surat's special sweet Surti Ghari Mithai.
The general ingredients required are listed below. So, let's get onto it.
Ingredients for Surti Ghari
Refined Flour - 1.25 cups (150 grams)
Desi Ghee - 1 tbsp
Water - ¼ cup
Mawa - 1 cup ( 250 grams)
Chickpea Flour - 2 tbsp ( 20 grams)
Desi Ghee - 1 tbsp
Almond Powder - 1/4 cup (30 gms)
Pistachio Powder - 1/4 cup (30 gms)
Saffron threads soaked in Milk - 20 to 25 thread
Cardamom - 1/2 tsp, coarsely ground
Sugar Powder - less than 1 cup
Desi Ghee - 4 tbsp
Sugar Powder - 1/2 cup
Desi Ghee for Frying
Surti Ghari Mithai Recipe
Take 250 grams of mawa and add it to the pan after crumbling. Roast the mawa over the medium flame while stirring constantly.
Once the mawa starts releasing ghee and becomes aromatic, transfer it to a bowl. It takes 4 minutes to roast mawa.
Next, roast 2 tbsp gram flour in 1 tbsp ghee over medium flame until golden brown.
Once the besan turns golden brown and aromatic, add 1/4 cup almond powder, 1/4 cup pista powder, and roast for a minute. Roasting will enhance the taste and aroma.
Add the prepared mixture of besan and almond-pista to the roasted mawa. Add 20-25 saffrons thread soaked in 1 tsp milk and 1/2 tsp of coarsely crushed cardamom to the mawa and mix well.
Allow the stuffing to cool. Do not add sugar powder to the hot mixture.
Meanwhile, prepare the dough for ghari. Take 1.25 cup maida in a bowl and add 1 tbsp of ghee. Pour water gradually into the flour and knead a soft dough. We used 1/4 cup of water for kneading.
Cover the dough and rest for 30 minutes. Take 4 tbsp of ghee, melt & keep it in the fridge for 15-20 minutes. We will use this for coating ghari.
Once the stuffing cools, add less than 1 cup of sugar powder (or as per your taste) and mix well. The mixture is ready to prepare surti ghari.
Take a quarter cup, fill it with the stuffing, and press it nicely. Invert the cup and ease out the round-shaped filling. Repeat the same for the remaining mixture.
After 20 minutes, knead the dough a little and divide it into small pieces. Take a piece of dough and roll it into a thin sheet.
Turn the sheet upside down and place the round stuffing at the center of the sheet. Start pleating the sheet by collecting the end.
Cover the stuffing, discard the excess dough, and press to seal it. Similarly, prepare all the surti ghari.
Heat the ghee in the Kadai for frying. We need medium-hot ghee for frying, and the flame should be low-medium.
Fry the Ghari pieces one by one. Drop a surti ghari in the Kadai and use a spoon to pour ghee on the top of it. Carefully check the bottom of the ghari. Once the ghari turns brown, take it out on a plate.
Similarly, fry all the ghari pieces. Each piece takes 1.5 to 2 minutes to fry up. We are frying them in ghee; you can fry them in refined oil instead.
Allow all the fried gharis to cool. Mix the refrigerated ghee in 1/2 cup of sugar powder. Once the ghari pieces cool, dip them in the ghee and sugar paste and garnish them with chopped pista.
You can coat the sugar and ghee paste all over the ghari pieces or only on one side, depending upon how sweet you want ghari to be.
Refrigerate the coated ghari pieces for 30 minutes to set, and Surti Ghari is ready to be served.
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