Ghari is a rich and delicious sweet from Surat, Gujarat, India. It is made on a special occasion (Chandipadwo). Ghari has an outer covering which is made of maida (all purpose flour) and has stuffing made from Mava (khoya). Trust me when I say this is the best Ghari recipe because I am using my mother-in- law’s recipe which she has been using for years, and she makes the BEST ghari ever. I have divided this recipe in 4 different steps to make everything easy. I really enjoyed making it and it tastes amazing! Do try it and tag us @foodstoriesbytwisha or #foodstoriesbytwisha.
Make a semi soft dough using 1 tbsp ghee, water and salt.
Add Mava and 1 tbsp ghee to a pan and cook for 4-5 minutes. Till the color changes to light pink and the Mava feels light and soft.
Take it off the stove and transfer it on a plate to cool.
In the same pan add a tbsp if ghee and besan flour, sauté for a minute till it feels light.
Add besan to Mava and mix.
Once the mixture cools, add sugar, cardamom powder, nuts and saffron.
Mix everything and make round balls.
Take a little dough and roll out 4 inch thin puri.
Place a Mava ball in the center of the puri and cover it nicely, cut off the excess dough portion.
Deep fry gharis on low flame till golden pink in color.
Let gharis cool completely.
Melt ghee and dip gharis in ghee and keep for 10-12 hours for ghee to become firm.
1. After the Mava mixture cools, if you are not able to form balls, then add 2 tbsp of milk to the mixture to combine everything.
2. Garnishing step is completely optional, I did not do it.
