SURTI GHARI

SURTI GHARI

BY SHWETA GALINDE

Ghari or Surati Ghari is a  RICH Gujarati sweet  dish from Surat .

Ghari is made of puri dough , ‘mawa’, ghee and sugar – made into round shapes with sweet filling, to be consumed on Chandani Padva festival. It is also available in many varieties and flavours such as pistachio, almond-elachi and mawa. 

There is a history behind Ghari. Ghari was prepared by the Devshankar Shukla for Tatya Tope to provide extra strength to the freedom fighter’s soldiers in 1857 on a full moon day which is now celebrated as chandi padwa. Chandi Padwa is one of very popular festival of Surati people. Surati people eat lots and lots of ghari with surati bhusu, mix of spicy and salty snacks which goes very well with the sweet gharis under the shiny full moon. Huge amount of gharis gets made in Surat during Chandi Padwa 

INGREDIENTS

• 1 cup  crumbled Khoya/Mava
• ¾ or 1 cup or as per taste bura (sugar powder )
• 150 gm Maida
• 2 tbsp Besan
• ¼ cup  Pista powder
• ¼ cup Almond powder (badam)
• ½  tsp cardamom pwdr
• Ghee / oil to deep fry + 1 tbsp for dough

FOR COATING

• ¼ cup  Desi Ghee
• 5 or 6 tbsp sugar pwdr  

PREPARATION

1. Take   maida + 1 tbsp of ghee in a mixing bowl . Pour water gradually into the flour and knead a soft dough. Cover the dough and rest for 30 minutes.
2. Take 4 tbsp of ghee, melt & keep it in the fridge for 20 minutes.

METHOD FOR MAKING STUFFING

Take crumbled mawa in a  pan , roast the mawa over the medium flame while stirring constantly. [ 4 mins roughly ]

Once the mawa starts releasing ghee and becomes aromatic, transfer it to a bowl.

In the same pan add1 tbsp +  2 tbsp besan .

Keep cooking and stirring the besan constantly in ghee until it becomes very light and fluffy . [ roast  over medium flame until golden brown ]

Once the besan turns golden brown and aromatic, add 1/4 cup almond powder, 1/4 cup pista powder, and roast for a minute. Roasting will enhance the taste and aroma.

Add the prepared mixture of besan and almond-pista to the roasted mawa.

Add cardamom to the mawa and mix well.

Allow the stuffing to cool. [ Do not add sugar powder to the hot mixture ]

Once the stuffing cools, add sugar powder (or as per your taste) and mix well. The mixture is ready to prepare surti ghari.

Take a quarter cup of the measuring cup , fill it with the stuffing, and press it nicely. Invert the cup and ease out the round-shaped filling.

METHOD

Knead the dough again , take a piece of dough and roll it into a thin sheet.

Turn the sheet upside down and place the round stuffing at the center of the sheet. Start pleating the sheet by collecting the end.[like we do for paratha stuffing ]

Cover the stuffing, discard the excess dough, and press to seal it.

Heat the ghee /oil  in the Kadai for frying on low – medium flame .

Fry the Ghari  medium hot ghee .

Slide in  a surti ghari in the hot ghee .

While frying  , use a spoon to pour ghee on the top of it.

Carefully check the bottom of the ghari. Once the ghari turns brown, take it out on a plate.[ Colour shoulf not change much ]

Drain and remove the gharis .Allow all the fried gharis to cool.

TOPPING WITH GHEE

Mix the refrigerated ghee in 1/2 cup of sugar powder and whisk it well .

Once the ghari pieces cool, dip them in the ghee and sugar paste and garnish them with chopped pista.

You can coat the sugar and ghee paste all over the ghari pieces or only on one side.

Refrigerate the coated ghari pieces for 30 minutes to set, and Surti Ghari is ready to be served.

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