How to make Surti Ghari Mithai
Today we are going to make Surti Ghari for any festival or special occasion. This is a traditional sweet of Surat. The method of making it is very easy and it is ready in a jiffy. Stuffing of Mawa and dry fruits, this sweet is very tasty to eat. So you too make this delicious dessert and enjoy its taste.
Ingredients for Surti Ghari
Refined Flour - 1.25 cups (150 grams)
Desi Ghee - 1 tbsp
Mawa - 1 cup (250 grams)
Chickpea Flour - 2 tbsp (20 g)
Desi Ghee - 1 tbsp
Almond Powder - ¼ cup (30 grams)
Pistachio Powder - ¼ cup (30 grams)
Saffron Threads soaked in Milk - 20-25
Cardamom - ½ tsp, coarsely crushed
Sugar Powder - 1 cup a little less
Desi Ghee - 4 tbsp
Sugar Powder - ¼ cup
Process of making Stuffing
Break 250 grams of mawa and put it in the pan. Roast it on medium flame while stirring continuously. When the oil separates from the mawa and after the aroma comes, turn off the flame and take it out. Put 1 tbsp of ghee in a pan and heat it. Put 2 tbsp of gram flour in hot ghee and fry it on medium flame while stirring continuously.
Fry it till the gram flour turns light brown. After the gram flour is roasted, add ¼ cup of almond powder and ¼ cup of pistachio powder while stirring it. Then fry them for 1 minute, after roasting add it along with mawa and mix it. Then add saffron milk (20-25 saffron threads soaked in 1 tsp of milk) and mix it well.
Then add ½ tsp of coarsely crushed cardamom to it and mix it well. Mix them and let it cool down. After it cools down, add a little less than 1 cup of sugar powder and mix it well.
Process of making the Dough
Put 1.25 cups of all purpose flour and 1 tbsp of ghee in a bowl, add water little by little and knead a soft dough. After kneading, cover it and keep it for half an hour. Also, melt 4 tbsp of ghee and keep it in the fridge to cool down.
Process of assembling Ghari
Take half a cup, put stuffing in it and set it by pressing. After setting, invert the cup and take out the stuffing with a jerk. Ghee will come out in the shape of a cup. Prepare all the stuffing by assembling it in the same way.
Mash the dough lightly and break it into small balls. Take a ball and make it round like a peda. Roll it thin and keep a stuffing in the middle. Lift the poori and close it making a plate and take out the extra dough from the top. Then shape it by pressing it, assemble the rest in the same way.
Process of frying Ghari
Put ghee in a pan and heat it, the ghee should be medium hot and the flame should be low-medium. Put a ghari in hot ghee and fry it while pouring ghee on it with a ladle. Take it out when it turns light brown from both the sides. Fry the rest in the same way, Surti Ghari will be ready. Keep them on a plate and let them cool down.
When it cools down, mix the ghee kept in the fridge in ½ cup of sugar powder. Then dip a ghari in this mixture and coat it from both the sides and keep it in a plate. Coat all the ghari in the same way and keep them on a plate. Garnish them with pistachios and keep them in the fridge for half an hour. Then serve them and enjoy their taste.
After mixing Mawa and dry fruits, sugar powder is to be added after it cools down completely.
The dough should not be too hard and not too soft.
The poori has to be rolled evenly and the rounds have to be closed properly.
While frying the ghari, the ghee should be medium hot and the flame should be low-medium.
It is not to be turned too much while frying and also not to brown too much.
Ghari can also be kept in a mixture of ghee-sugar powder by coating it from one side only.
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