Surti ghari is a sweet dish from the diamond city of Gujarat - Surat.
Prep Time: 15 Min
– Ghee [घी] - 3 tbsp – Gram Flour [बेसन] - 50 gm – Ghee [घी] - 1 tbsp – Mawa [मावा] - 500 gm – All-Purpose Flour [मैदा] - 180 gm – Ghee [घी] - 4 tbsp – Water [पानी] - As Needed – Sugar Powder - 80 gm – Almond Powder - 50 gm – Pistachio Powder - 50 gm – Cardamom [इलायची] - 1 tsp – Ghee [घी] - 500gm (To Fry Ghari) – Ghee [घी] - As Needed – Pistachio [पिस्ता] - 8-1 pcs (Slit)
Cook Time: 30 Min
Take a kadhai. Heat it, add ghee & gram flour (besan) to it. Roast till besan changes colour. When done take out roasted besan from hot kadhai to prevent it from further burning.
Take another kadhai. Heat it, add ghee & mava (khoya) to it. Roast till the mava is soft and starts releasing ghee. Stir continuously to prevent burning.
Put off the flame. Add the roasted besan to the mava. Mix well & keep the mixture aside.
Take a clean bowl. Add maida (all-purpose flour) & ghee. Mix well to make a dough. Add water gradually if needed. Once the dough is ready cover it with a clean cloth. Leave it to rest for some time. Meanwhile, we will make the ghari stuffing.
Take another bowl. Empty the mava & besan mixture in it. Add sugar powder, almond powder, pistachio powder, cardamom & mix well. Your ghari filling is ready now.
Now take the dough. Make puri out of it using a rolling pin. Take about 2 tbsp ghari filling, give it a nice & thick cookie shape. Place it on the puri and drape the puri around the ghari filling mixture. Remove unwanted dough. Pat on the top and flatten it to give a shape. Now your ghari is ready to fry.
Take deep vessel & pour ghee in it. Heat the ghee. Place ghari in a strainer. Pour hot ghee on the ghari. Give the ghari a hot ghee bath. Keep pouring the hot ghee till the ghari changes its colour. Your ghari must be light to medium reddish-brown in colour. Repeat the steps for each ghari.
After frying all ghari pour ghee on it. Don’t use hot ghee. Use room temperature ghee. Garnish with pistachios. Eat and enjoy.