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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Moong dal cheela

Ingredients
moong dal   1 cup
water  for soaking and grinding
turmeric pdr/  1/4 tsp
green chilies to taste
hing little
coriander leaves chopped 2-3 tbsp
onion 1 big finely chopped ( those who don't eat onion, you may add cabbage finely chopped)
ginger 1" finely chopped
salt to taste
oil to cook

Method
rinse dal well, soak in water for 3-4 hours
discard the water, put the dal in the mixer jat along with green chilies and ginger, add little water to grind smoothly.
Remove the batter in a bowl, add turmeric pdr., hing, salt mix well.
add chopped onion and coriander leaves, mix well, rest the batter for half an hour.
if the batter is too thick, add little water, the batter should be neither too thick nor too thin.
Heat a tawa or non-stick pan, grease lightly
add a big ladleful of batter, the batter will spread on its own, if not, spread it evenly, cook on medium heat for a minute till light brown and crisp, flip over, cook till brown.
Make all chilas in the same way, serve hot with chutney of your choice.


For stuffed chila
Note- you can stuff with paneer, you may add cabbage finely chopped instead of onion., you may add some finely grated carrot and chopped capsicum too, if you want, you may saute the veges in little oil with spices of your choice, then once chila is cooked, spread one one-half some stuffing, fold and serve hot with chutney / ketchup.

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BAKED VADA PAV !

INGREDIENTS

for stuffing

Oil 1 tbsp

Jeera ½ tsp

Mustard seeds ½ tsp

Urad dal 1 tbsp

Ginger-garlic-green chili paste 1 tbsp

Curry leaves finely chopped 1 tsp

Turmeric pdr. ¼ tsp

Potatoes 3 big boiled, peeled and mashed

Coriander leaves 1 tbsp

Salt to taste

For dough

Maida 1 3/4 cup

Milk pdr. 2 tbsp

Salt 1 tsp

Sugar 1 tsp

Yeast 1 tbsp

Milk ½ cup

Add water if needed to make a soft dough

METHOD

Heat oil, add mustard seeds, once it crackles, add jeera, urad dal, once dal turns light brown

Add ginger-garlic-green chili paste, curry leaves, fry for a minute, add turmeric, fry for a minute

Add boiled potatoes, salt mix well, remove, add coriander leaves

Using the ingredients for dough, make a soft dough, cover and keep to double

Once double, knead again, take big ball, shape like a cup, put enough stuffing, keep in greased plate, brush with milk, bake at 180 deg. C for 20 minutes or till it turns light brown.

Cool little, apply butter and serve hot with green chutney.

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Mango sasam

to make paste

mustard seeds  1/2 tsp

dry red chillies  2

grind both coarsely

add grated coconut  1/2 cup

gur / brown sugar   1 tbsp

imli paste  1 tbsp

salt to taste

coriander leaves  1 tbsp

oil  1 tbsp

water 2-3 tbsp

grind all to a coarse paste

 stuffing

mix the paste with 1 cup chopped mango pieces , 1/4 cup coconut and keep aside

to make a batter, mix wheat flour 1/2 cup, rice flour 1/2 cup and suji 2 tsp and salt

mix all well, add water to make a batter with a pinch of baking pdr.

to it add chilli flakes  1 tsp, coriander leaves  1 tbsp mix well

heat a tava, make small pancakes, cook using oil till soft and light brown on both sides on medium flame

remove, put stuffing, roll and serve with some grated coconut and dhania

 this recipe can be made with pineapple also instead of mango or with mixed fruits, this is a Goan delight.

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