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Ghari

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
Cook Time 45 minutes
Total Time 1 hour 45 minutes
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