How to Vegan Eating on a Dime Surti Ghari

How to Vegan Eating on a Dime Surti Ghari Delicious, fresh and tasty.

Surti Ghari. Relish the crispy sweet surti ghari with almond slivers and pistachio as garnish. Ghari or Surati Ghari is a sweet dish from Gujarati cuisine, from the region of Surat. Ghari are made of puri dough, milk 'mawa', ghee and sugar - made into round shapes with sweet filling, to be consumed on Chandani Padva festival.

Ghari is a delicious recipe made from maida, rava, paneer, cheese, etc.

For Diwali celebration, you can bring Ghari from the market or can make it at home.

There is a history behind Ghari.

You can cook Surti Ghari using 21 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Surti Ghari

1. You need For of Mava Ingredients-.

2. You need 1 cup of Milk powder.

3. Prepare 1/2 cup of Milk.

4. It’s 1/4 cup of cream.

5. You need 2 spoon of butter.

6. You need For of Dough for outer layer-.

7. Prepare 3/4 cup of all purpose flour.

8. It’s 1 tbsp of ghee.

9. Prepare as required of Milk (approx 1/4 cup).

10. It’s For of Ghari.

11. You need 1/2 tsp of ghee.

12. Prepare 1 tbsp of gram flour (besan).

13. You need 250 gms of grated khoya (mawa) (about 2 cups) (unsweetened).

14. You need 10-12 strands of saffron.

15. Prepare 1 cup of finely cut mix dry fruits (cashew nuts, pistachios and almonds).

16. It’s 1/4 tsp of cardamom powder.

17. You need 1 cup of dried sugar powder (bhura).

18. Prepare as required of Ghee/Oil for frying.

19. It’s 100 gms of Ghee & 50 ml oil for frying.

20. It’s 2 tsp of Mix dryfruits clippings for garnish.

21. You need 1 cup of Namkin for serving.

However, it began to be consumed during inauspicious occasions too.

Ghari is ready to be served, enjoy it with spicy hot farsan mix.

It is a delicacy which is prepared with a combination of khova, ghee, sugar, milk,cardamon powder, maida and nuts.

Store in airtight tins with butter paper Preparing the Ghari: Place a ball into each puri.

Surti Ghari step by step

1. Take butter in a pan and allow it to melt on low flame. After the butter melts, add cream into it and mix really well..

2. Then add milk and mix the ingredients while stirring constantly. Mix really well.Now add milk powder, in small parts and keep stirring constantly to avoid formation of lumps..

3. Stir the mixture really well and cook until it gets thick and smooth in consistency. Keep note that there should not be any lumps in the mixture.When the mixture comes in the form of mawa and gets thick in consistency, turn off the flame. Mawa is now ready.we can use this homemade mawa in preparing any sweet dish like Ghari, barfi, mawa kesar barfi, mawa coconut barfi, mawa dry fruit ladoo, mawa coconut ladoo, and carrot halwa or gulab jam..

4. Cook gram flour (besan) in ghee for 1 min. Add grated khoya (mawa), Switch off the flame and take it out in a bowl and mix. Cook till khoya melts and leaves sides of pan..

5. Switch off flame and take it out in a bowl. Allow the mixture to cool down..

6. Add finely cut mix dry fruits, saffron, cardamom powder and mix well. Add dried sugar and mix well. Divide stuffing mixture..

7. Take all purpose flour and ghee in a bow and mix well. Using required milk knead a soft dough. Cover and allow it to rest for 10-15 min..

8. Roll one part dough into a very thin roti shape using all-purpose flour for dusting. Place one stuffing ball in the middle and holding the roti from all sides carefully seal it at top..

9. Remove extra dough portion on top and tightly seal it and then lightly press to form thick cylinder shape. Prepare all ghari in the same way..

10. Heat oil/ghee and then reduce flame. Grease a slotted spoon by immersing in kadhai. Keep the flame low, place one Ghari on slotted spoon and pour hot ghee over ghari with a ladle. Fry till Ghari turns light pink in color. Turn over the Ghari once fried on one side. Repeat the process for other side.Remove Ghari in a plate. Fry remaining Ghari in the same way. Coat ghee on ghari. Garnish ghari with dry fruits clippings..

11. Serve with with Chivda/Namkeen also known as "Bhusa". Traditionally, gharis are coated with thick layer of ghee, which I had skipped to keep the sweet healthy..

Pull up the sides to completely wrap the ball.

Carefully remove the excess dough from the top and make sure to press dough to seal.

Heat the ghee in a frying pan on low heat.

Ghari or Surti Ghari is a sweet dish from Gujarati cuisine, from the region of Surat.

Ghari is an authentic Surti sweet full of calories but loaded with unbeatable taste.