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Stores  ·  Mithi Suruwat  ·  Surati Ghari
Jain Certified Satvik

Surati Ghari

A traditional Surat (Gujarat) deep-fried sweet with a mawa-besan-nut filling encased in a ghee-shortened maida covering,

80 min
Total time
2
Servings
250
Kcal / serve
Easy
Difficulty
Surati Ghari
250
Calories
4
Protein
28
Carbs
14
Fats
1
Fibre
1.2
Iron
The Story

Ghari is a famous Diwali specialty sweet from Surat, Gujarat, traditionally prepared in different flavours (plain mawa, dry fruit, saffron, pistachio).

Ingredients
flour
200 g Find
Ghee
150 g Find
Powdered Sugar
180 g Find
Milk Powder
100 g Find
Mawa / Khoya
100 g Find
Almonds
30 g Find
Cardamon Powder
2 g Find
Nutmeg Powder
1 g Find
Salt
1 g Find
Milk
50 g Find
How to Cook
01

Prepare the Filling

1. Heat 20 g ghee, roast besan on low heat until aromatic; 2. set aside. 3. In the same pan add remaining ghee and crumbled mawa; 4. roast on low heat until soft and aromatic; 5. cool until warm. 6. Add roasted besan, almond powder, pistachio powder, powdered sugar, cardamom and saffron; 7. mix into a firm filling (add a little warm milk only if necessary). 8. Divide into 35-40 g portions and shape into balls/discs; 9. refrigerate 15-20 min if soft.

02

Prepare the Dough

1. Combine maida and 40 g ghee, rub in until incorporated. 2. Add water gradually and knead into a firm, smooth dough. 3. Cover and rest 20-30 minutes. 4. Divide into equal portions.

03

Assemble the Ghari

1. Roll each dough portion thin and small; 2. place filling in centre; 3. bring edges together and seal completely; 4. trim excess dough; 5. gently flatten and shape into a thick round ghari. 6. Repeat and keep chilled until frying.

04

Frying

1. Heat ghee in a deep kadai, reduce to low once hot. 2. Place ghari on a slotted spoon, hold above the ghee and continuously pour hot ghee over the top (ghee-basting method). 3. Fry slowly until light golden and crisp; 4. turn and cook other side; 5. drain excess ghee. 6. Repeat for all gharis.

Tip — Low-temperature frying cooks the covering evenly without over-browning
05

Ghee Coating & Finishing

1. Cool fried gharis 30-45 minutes. 2. Apply a thin, even layer of semi-soft/room-temperature ghee over the ghari; 3. optionally mix in or dust with powdered sugar. 4. Garnish with pistachio slivers. 5. Allow coating to set before serving or packing.

06

Chef's Notes

1. Filling must be firm enough to shape and not leak during frying; 2. roast besan thoroughly to remove raw taste; 3. do not add sugar to very hot mawa; 4. cool fried gharis before coating with ghee.

Dietary Tags
Jain Certified Satvik Vegetarian
Available In Stores
Aadaten.com Retails
Mumbai · All in 1 Pure Jain. 509 Krishna Bhavan, Ground Floor, S.V.P.Road, Mumbai - 400004
Recipe Info
CuisineMithi Suruwat
Prep time60 min
Cook time20 min
DifficultyEasy
MealAnytime
SeasonAll Year
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