सुरती घारी, सूरत की खास ट्रेडीशनल मिठाई । How to make Surti Ghari Mithai | Badam Pista Ghaari Recipe
Surti Ghari is a Gujarati sweet dish, which is especially famous in the Surat region. Maida dough is rolled into puri and stuffed with sweet stuffing made of mawa and dry fruits. Surti Ghari is enjoyed during the Chandani Padva festival.
You can prepare it at home whenever you crave sweets. It is delectable and easy to prepare. Follow the step by step procedure to prepare Surti Ghari. There are pictures along with each step for a better understanding.
Directions:
1. Add 250 grams of crumble Mawa to a pan and roast it for 4 minutes over the medium flame while stirring constantly.
2. After Mawa, roast 2 tbsp of gram flour in 1 tbsp ghee over medium flame till golden brown.
3. Once golden brown, add 1/4 cup of almond powder, 1/4 cup of pistachio powder, and roast everything for a minute or two.
4. Add the roasted besan mixture to the Mawa and mix well.
5. Mix 20-25 saffrons thread soaked in 1 tsp milk and 1/2 tsp of coarsely crushed cardamom in the Mawa and allow it to cool.
6. Mix 1 tbsp of ghee in 1.25 cup of maida, add water gradually, and knead a soft dough. Cover the dough and rest for 30 minutes.
7. Heat 4 tbsp of ghee. Once it melts down, refrigerate it for 15-20 minutes.
8. When the stuffing is cold, add less than 1 cup of sugar powder and mix well.
9. Fill a quarter cup with the filling and press it nicely.
10. Invert the cup and ease out the filling. Similarly, do the same with the remaining mixture.
11. Knead the dough after 30 minutes and divide it into small balls.
12. Take a piece of the dough and roll it into a thin sheet.
13. Place a round stuffing at the center of the sheet.
14. Cover the stuffing by pleating the ends of the sheet. Discard the excess dough and press pleat to seal it.
15. Heat the ghee in the Kadai for frying ghari. We need medium-hot ghee and keep the flame low-medium.
16. Drop one Ghari in the oil and pour ghee over it using a spoon.
17. When the Ghari turns brown, take it out on a plate and fry all the Surti Ghari similarly. Each piece will take 1.5 to 2 minutes.
18. Take 1/2 cup of sugar powder and mix it with refrigerated ghee.
19. Dip the Surti Ghari in the ghee and sugar paste and garnish them with chopped pistachio.
20. Next, refrigerate the coated Ghari pieces for 30 minutes, and Surti Ghari is ready to be served.
- For Dough:
- Refined Flour - 1.25 cups (150 grams)
- Desi Ghee - 1 tbsp
- Water - ¼ cup
- For Stuffing:
- Mawa - 1 cup ( 250 grams)
- Chickpea Flour - 2 tbsp ( 20 grams)
- Desi Ghee - 1 tbsp
- Almond Powder - ¼ cup (30 gms)
- Pistachio Powder - ¼ cup (30 gms)
- Saffron threads soaked in Milk - 20 to 25 thread
- Cardamom - ½ tsp, coarsely ground
- Sugar Powder - less than 1 cup
- For Coating:
- Desi Ghee - 4 tbsp
- Sugar Powder - ½ cup
- Desi Ghee for Frying
- Add 250 grams of crumble Mawa to a pan and roast it for 4 minutes over the medium flame while stirring constantly.
- After Mawa, roast 2 tbsp of gram flour in 1 tbsp ghee over medium flame till golden brown.
- Once golden brown, add ¼ cup of almond powder, ¼ cup of pistachio powder, and roast everything for a minute or two.
- Add the roasted besan mixture to the Mawa and mix well.
- Mix 20-25 saffrons thread soaked in 1 tsp milk and ½ tsp of coarsely crushed cardamom in the Mawa and allow it to cool.
- Mix 1 tbsp of ghee in 1.25 cup of maida, add water gradually, and knead a soft dough. Cover the dough and rest for 30 minutes.
- Heat 4 tbsp of ghee. Once it melts down, refrigerate it for 15-20 minutes.
- When the stuffing is cold, add less than 1 cup of sugar powder and mix well.
- Fill a quarter cup with the filling and press it nicely.
- Invert the cup and ease out the filling. Similarly, do the same with the remaining mixture.
- Knead the dough after 30 minutes and divide it into small balls.
- Take a piece of the dough and roll it into a thin sheet.
- Place a round stuffing at the center of the sheet.
- Cover the stuffing by pleating the ends of the sheet. Discard the excess dough and press pleat to seal it.
- Heat the ghee in the Kadai for frying ghari. We need medium-hot ghee and keep the flame low-medium.
- Drop one Ghari in the oil and pour ghee over it using a spoon.
- When the Ghari turns brown, take it out on a plate and fry all the Surti Ghari similarly. Each piece will take 1.5 to 2 minutes.
- Take ½ cup of sugar powder and mix it with refrigerated ghee.
- Dip the Surti Ghari in the ghee and sugar paste and garnish them with chopped pistachio.
- Next, refrigerate the coated Ghari pieces for 30 minutes, and Surti Ghari is ready to be served.
