Surti Ghari (Dry Fruits Flavour) Recipe

Surti Ghari is a famous sweet made during Chandi Padvo festival in Surat-Gujarat. It is a round cylinder shaped sweet filled with Khoya stuffing and rolled in to thin roti made using all purpose flour. It is then coated with dollops of Clarified Butter (Ghee from Jhamkhaliya) and served. The stuffing mixture is often flavoured with dry fruits like cashew nuts, almonds, pistachios and saffron or also made plain. It tastes best with salty and spicy snack mixture known as 'Bhusu'. Do make this wonderful sweet this season and relish the joy of Chandi Padvo.

Click the PLAY BUTTON below to view the video recipe of Surti Ghari (Dry Fruits Flavour):

INGREDIENTS:

For stuffing:

1/2 tsp ghee (clarified butter)

1 tbsp gram flour (besan)

250 gm grated khoya (mawa) (about 2 cups) (unsweetened)

10-12 strands of saffron

1/3 cup finely cut mix dry fruits (cashew nuts, pistachios and almonds)

1/4 tsp cardamom powder

1/2 cup dried sugar powder (bhura)

Dough for outer layer:

3/4 cup all purpose flour

1 tbsp ghee (clarified butter)

Water as needed (approx 1/4 cup water)

For Ghari:

Ghee (Clarified Butter) for greasing

All purpose flour for dusting

Ghee (clarified butter)/Oil for frying

100 gm Jamkhambhaliya Ghee (Clarified Butter)

2 tsp pistachio clippings for garnish

SERVES: Makes 6 Surti Ghari

PREPARATION TIME: 25 Min

COOKING TIME: 50 Min

TOTAL TIME: 1 Hour 15 Min

* 1 CUP = 237 ML

METHOD:

Making Stuffing:

1. Cook gram flour (besan) in ghee for 1 min.

2. Add grated khoya (mawa), saffron and mix. Cook till khoya melts and leaves sides of pan.

3. Switch off flame and take it out in a bowl.

4. Add finely cut mix dry fruits, cardamom powder and mix well.

5. Allow the mixture to cool down.

6. Add dried sugar and mix well.

Making Outer layer dough:

1. Take all purpose flour and ghee in a bow and mix well.

2. Using required water knead a soft dough.

3. Cover and allow it to rest for 10-15 min.

Making Ghari:

1. Divide stuffing mixture and outer layer dough in to 6 parts using greased hands.

2. Roll one part dough in to very thin roti shape using all purpose flour for dusting.

3. Place one stuffing ball in middle and holding the roti from all sides carefully seal it at top.

4. Remove extra dough portion on top and tightly seal it and then lightly press to form thick cylinder shape.

5. Prepare all ghari in same way.

6. Put prepared ghari in fridge till ready to fry.

7. Heat oil/ghee and then reduce flame.

8. Grease a slotted spoon by immersing in kadai.

9. Keep the flame low, place one Ghari on slotted spoon and pour hot ghee over ghari with a laddle.

10. Fry till Ghari turns light pink in color.

11. Turn over the Ghari once fried on one side.

12. Repeat the process for other side.

13. Remove Ghari in a plate.

14. Fry remaining Ghari(s) in the same way.

15. Coat ghee on ghari. For this dip each Ghari in Ghee for 2-3 times.

16. Garnish ghari with Pistachio clippings.

17. Refrigerate & set Gharis for 1-2 hours before serving.

18. Serve with with Chivda/Namkeen also known as "Bhusa".

TIPS:

1. You can adjust sugar as per taste.

2. If stuffing mixture is very soft keep it in freezer for 10-15 min to set.

3. Traditionally ghari is fried in ghee (clarified butter) but I have used ghee and oil both. Putting oil also helps to reduce smoking and burning effect that happens when using only ghee.

4. It takes about 7-8 mins to fry a Ghari.

5. Allow the Ghari's to cool for 30-45 mins before layering Ghee on it.

6. If you prefer you can serve Ghari as it is without Ghee.

7. For Ghari a special ghee from Jamkhambhaliya is used as it sets as a layer on Ghari.

8. You can coat Ghari by either dipping it in ghee and then allowing it to set. Then again dipping it again in ghee. Repeat the process for 2-3 times. Or else you can use a slightly firm ghee and coat it directly on ghari.

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