SURATI GHARIS - Gujarati Dessert

Ingredients

For Filling: 

1 1/2 cups Ricotta Cheese

1/2 cup Paneer (freshly prepared cottage cheese)

1 cup caster Sugar

2 tbsp. Ghee

1 tbsp fine Semolina (sooji)

1 tbsp  besan

1/2 cup each coarsely ground Almonds and Pistachios

10-15 Cardamom pods, ground

8-10 Saffron strands, soaked in 1 tsp. milk 

For Puri: 

1 cup All Purpose Flour/ maida

1 tbsp Ghee (clarified butter) 

Milk for binding

1 cup Ghee 

 

For Garnish: 

1 cup Ghee

1/3 cup powdered Sugar

Almonds and Pistachios, Slivered, rose petals(optional) 

 

Method: 

For Filling: 

1. Heat the ghee in a kadhai (or non stick saucepan) 

2. Add the ricotta cheese and paneer. 

3. Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed. 

5. In a separate saucepan, roast the semolina and besan in little ghee for about 3-4 minutes on medium heat until lightly pink in colour. Then Add to the cheese mixture. 

6. Add the almonds and pistachios, once the water is evaporated. Mix thoroughly and remove from heat. 

7. Mix in the ground cardamom and saffron. 

8. Set aside to cool to room temperature

9. Add sugar in this mixture and mix nicely 

10. Make balls approximately 1" in diameter. 

For Puri: 

Add the ghee to the flour and mix well. Add enough milk to bind soft yet firm dough. Make small pea sized balls and roll out to thin puris of about 3 " in diameter. 

Preparing the Ghari: 

1. Place a ball into each puri. 

2. Pull up the sides to completely wrap the ball. 

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

4. Slightly press the wrapped ball to make the top flat but still about almost 1" inch thick. 

5. Heat the ghee in a frying pan on low heat. 

6. Fry the gharis on both sides till very light golden in colour. 

7. Set aside for 3-4 hours to completely cool. 

Decorating the Ghari: (Optional)

With clean hands, whip the sugar and ghee until light and fluffy. Dip the Gharis and place on a waxed paper lined cookie sheet. Place slivers of almonds and pistachios on the top centre. Set aside for the ghee to become firm. Your Ghari is now ready to serve. 

Notes: 

1. Be very careful while frying to make sure the Ghari doesn't stick to the bottom of the frying pan.

2. The ghee for the garnish should be firm.

 

 

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