Ghari ( ઘારી ) Recipe | Rich Mawa-filled Pastry

Introduction of Ghari (ઘારી) [Rich Mawa-filled Pastry]. Ghari is a rich, disc-shaped sweet that is a specialty of Surat, Gujarat. It’s an intricate dessert made with a puri-like casing of all-purpose flour, which is filled with a rich mixture of mawa (milk solids), nuts, and ghee. This filled disc is then deep-fried in ghee and finally coated with a thick layer of solidified ghee and sugar. It’s an incredibly rich and decadent sweet.

Watch recipe video about Ghari ( ઘારી ) Recipe | Rich Mawa-filled Pastry: Ghari recipe l સુરતી ઘારી બનાવવાની રીત l Surti ghari recipe

Ghari recipe Ghari is a delicious and tasty sweet famous in Surat, Gujarat. It is very famous in Surat and is generally made in ...

• Ghari was created by the chefs of Tatya Tope in the 19th century to provide extra strength to his freedom fighters.
• It is famously consumed during the festival of Chandani Padvo, which falls on the first full moon day after the Sharad Purnima festival.

Traditional Value of Ghari (ઘારી) [Rich Mawa-filled Pastry]. Ghari is the pride of Surat. It represents the city’s rich culinary heritage and its love for indulgent food. The tradition of eating Ghari on Chandani Padvo is a unique cultural practice where Surtis (people from Surat) gather on their terraces to enjoy this sweet under the moonlight.

Why People Love to Eat Ghari (ઘારી) [Rich Mawa-filled Pastry]? People love Ghari for its sheer richness and unique texture. The outer coating of ghee and sugar cracks to reveal a soft, flaky pastry and a rich, nutty, and slightly grainy filling. It’s a very heavy and satisfying sweet, with a flavor that is dominated by mawa, nuts, and pure ghee.

When People Eat Ghari (ઘારી) [Rich Mawa-filled Pastry]? Ghari is a festive sweet, most famously associated with the festival of Chandani Padvo. It is also widely made and consumed during Diwali and other major celebrations in Surat and other parts of Gujarat.

Which Other Dish or Foods Complement Ghari (ઘારી) [Rich Mawa-filled Pastry]? Ghari is a very rich and complete sweet on its own. It is traditionally eaten with a savory snack called ‘Bhusu’ (a type of spicy mix) to balance the intense sweetness and richness of the Ghari.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Ghari (ઘારી) [Rich Mawa-filled Pastry]?

• On Chandani Padvo, a Surti will say, “Chalo, terrace par besine Ghari khaie!” (“Let’s go, sit on the terrace and eat Ghari!”).
• A perfect Ghari is described as, “Ekdam Surti style ni, mawa-bhareli Ghari!” – “A perfect Surat-style, mawa-filled Ghari!”

FAQ about Ghari (ઘારી) [Rich Mawa-filled Pastry]?

• Is Ghari very difficult to make at home? Yes, it is considered to be quite an elaborate and tricky sweet to make at home. The process of making the filling, stuffing the puri, and then coating it perfectly requires skill and patience. Most people prefer to buy it from famous sweet shops.
• What is the filling made of? The filling, known as ‘mawo’, is made from mawa (khoya/milk solids), powdered sugar, ghee, and a mix of nuts like almonds, pistachios, and cashews, flavored with cardamom.

Recipe of Ghari (ઘારી) [Rich Mawa-filled Pastry] | જાણો Ghari (ઘારી) [Rich Mawa-filled Pastry] બનાવવાની પરફેક્ટ રીત

Ghari

Ghari is a rich and elaborate sweet delicacy originating from Surat. It consists of a small, round puri made from all-purpose flour, filled with a sweet mixture of mawa (khoya), nuts, and besan. The entire sweet is then coated in a thick layer of pure ghee. It's traditionally prepared for the festival of Chandani Padvo.

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Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Course: Dessert

Cuisine: Gujarati, Indian, vegetarian

Ingredients Equipment Method Notes

Ingredients

  

For the Filling:

• 1 cup mawa milk solids, crumbled
• ¼ cup gram flour besan
• ½ cup powdered sugar
• ¼ cup mixed nuts almonds, pistachios, finely chopped
• ½ teaspoon cardamom powder

For the Puri (Outer layer):

• 1 cup all-purpose flour maida
• 2 tablespoons ghee
• Water or milk to knead

For Coating and Frying:

• ○ Ghee for deep-frying and for coating

Equipment

• Mixing bowl
• Rolling pin and board
• Kadai for frying
• Pan for filling

Method

 

1. Prepare the Filling: Lightly roast the besan in a pan until aromatic. Add the crumbled
2. mawa and cook on low heat for 5-7 minutes, stirring continuously, until it comes together.
3. Let it cool completely.
4. Once cooled, add the powdered sugar, chopped nuts, and cardamom powder. Mix well.
5. The filling is ready.
6. Prepare the Puri: Knead a firm dough using maida, 2 tablespoons of ghee, and
7. water/milk. Let it rest for 20 minutes.
8. Divide the dough into small balls and roll each into a thin puri.
9. Assemble the Ghari: Place a small portion of the filling in the center of a puri. Bring the
10. edges together and seal it like a kachori. Gently flatten it into a thick, round disc.
11. Fry the Ghari: Heat ghee in a kadai on a low to medium flame.
12. Deep-fry the prepared gharis on a low flame until they are light golden and cooked
13. through. This slow frying is important to cook the thick layers.
14. Remove and let them cool completely.
15. Coat the Ghari: In a separate bowl, take about 1 cup of ghee at room temperature.
16. Whisk it until it becomes slightly white and creamy.
17. Dip each cooled ghari into the ghee, ensuring it is coated evenly and generously on all
18. sides.
19. Place the coated gharis on a plate and let them set in the refrigerator for an hour until the ghee solidifies into a white layer.
20. Store and serve at room temperature.

Notes

● Slow-frying the ghari is essential to ensure it's cooked from the inside out.
● The ghari must be completely cool before being coated in ghee, otherwise, the ghee will
just melt off.
● Ghari is an extremely rich sweet and is meant to be eaten in small quantities