Perfect Ghari Recipe: Easy Steps to Sweet Success

Introduction to Ghari

Ghari, a traditional Gujarati sweet, hails from the city of Surat, known for its culinary heritage. This rich dessert is a delightful amalgamation of crispy layers, creamy milk-based filling, and subtle hints of aromatic cardamom. Our Perfect Ghari Recipe promises an effortless journey into the realm of Indian sweets, ensuring you achieve sweet success every time.

Ingredients

Here is what you need for making the perfect Ghari:

For the Dough:

• 1 cup Maida (All-Purpose Flour)
• 2 tablespoons Ghee (Clarified Butter)
• A pinch of Salt
• Water as needed

For the Filling:

• 1 cup Mawa (Khoya)
• 1 cup Powdered Sugar
• ¹⁄₄ cup Almonds, finely chopped
• ¹⁄₄ cup Pistachios, finely chopped
• ¹⁄₄ teaspoon Cardamom Powder

Other Ingredients:

• Oil for deep frying
• Edible silver foil for garnish
• Saffron strands soaked in milk (optional)

Step-by-Step Guide to Preparing Ghari

Let's break down the preparation into manageable steps:

Preparing the Dough:

1. In a large mixing bowl, combine maida, ghee, and salt. Rub the ghee into the flour with your fingers until the mixture resembles breadcrumbs.
2. Add water gradually and knead to form a stiff, pliable dough. Cover and let it rest for 30 minutes.
3. Divide the dough into small equal portions.

Making the Filling:

1. In a heavy-bottomed pan, gently cook mawa on low heat until it starts to leave the sides of the pan. Let it cool.
2. Once cooled, mix in powdered sugar, finely chopped nuts, and cardamom powder until well combined. This is your mawa filling.

Assembling and Cooking the Ghari:

1. Roll out each dough portion into a thin disc.
2. Place a generous amount of the mawa filling in the center of the disc.
3. Enclose the filling by bringing the edges together, shaping it like a purse.
4. Press down gently to flatten, then roll out again to a thick, round shape.
5. Heat oil in a deep fryer or wok, and fry the Ghari on medium heat until golden brown. Ensure they puff up nicely.

Serving Suggestions

Here are some ways to serve Ghari:

• Serve warm or at room temperature.
• Garnish with saffron strands and silver leaf for an elegant touch.
• Can be served with a side of chhas (buttermilk) to balance the sweetness.

🍮 Note: Ghari can be stored in an airtight container for up to a week. Keep them at room temperature to maintain the texture.

Key Takeaways

Summarizing the key points:

• Ghari is a traditional sweet with a rich, layered texture.
• The dough requires minimal ingredients but skill in kneading.
• The mawa filling is the heart of Ghari, offering a contrast to the crispy exterior.
• Proper frying technique ensures the layers remain distinct and delicious.

Can I use store-bought mawa for this recipe?

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Yes, you can use store-bought mawa for convenience. Just ensure it’s fresh and of good quality for the best taste.

What can I substitute for mawa if I can’t find it?

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If mawa is unavailable, you can make a substitute by mixing ricotta cheese with a little milk powder and cooking it down to reduce the moisture.

How do I ensure the Ghari doesn’t absorb too much oil while frying?

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To prevent oil absorption, maintain the oil temperature at a medium heat, and avoid overcrowding the frying pan.