Indians and the variety of sweet dishes, well today’s sweet dish is one of my favourites and my grandfather is the one who introduced me to it. Initially I thought it was never possible to make it at home, but I truly thank shital, who shared with me her awesome recipe of ghari. Made with simple ingredients and tastes delicious. It is a famous dish of Surat in india. Thanks shitu
For the stuffing
• 300gms Mawa (Khoya, made from dry evaporated milk, available in dairy shops)
• 1 cup unsalted powdered pista
• 1 cup powdered almond
• 2 tbsp gram flour
• 1 tbsp coarse semolina (Sooji)
• 2 cup powdered sugar (can be adjusted to your taste)
• 1 tsp Cardamon Powder
• 1 tsp kesar
• 3 tbsp ghee (Clarified Butter)
• Oil for deep frying
For the Puri
• 2 cups all purpose
• 2 tbsp. ghee
• Mix both milk and water to knead the dough in equal quantities
For the Outer Cover
• 4tbsp ghee
• 3 tbsp Icing sugar
• In a non-stick pan, heat ghee, and add the grated mawa, roast for 5 to 7 minutes and keep aside in the bowl you will use to mix, now add the gram flour and semolina to the pan, roast it until it changes colour and the aroma spreads. Add the pista and almond powder to it and cook for further 3-5minutes.
• Add sugar to the above mixture and pour it to the mawa bowl, mix well, add the cardamom powder and saffron.
• Make round balls of the stuffing, alternatively you can press them in the measuring cups to get the round perfect shape.
• Roll out small puris and stuff the balls like you make kachoris. Seal the balls and lay them in a tray.
• Deep fry them in hot oil. Now as these are hot, mix 4tbsp ghee and 3 tbsp, pour this on the fried balls(so the sugar paste sticks to the outer cover of the puri) and garnish with grated pista and almonds.
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