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Surti ghari

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A rich sweet of mawa, dry fruits and puri dough, dipped in ghee, made in Surat for Chandani Padvo.

Region: Surat, GujaratOccasion: Chandani Padvo (the day after Sharad Purnima)Time: 1 hr 30 minServes: 10 piecesVegetarian

Ingredients

  • For the filling: 1 cup mawa (khoya), 2 tbsp besan, 2 tbsp ghee, ½ cup powdered sugar, ¼ cup chopped almonds and pistachios, ½ tsp cardamom powder, a pinch of nutmeg, a few saffron strands
  • For the dough: 1 cup maida, 2 tbsp ghee, water
  • Ghee for frying
  • For coating: 1 cup ghee mixed with ¼ cup powdered sugar, chilled until creamy

Method

  1. Roast the besan in ghee until fragrant, add the mawa and cook for 5 minutes. Cool, then mix in the sugar, nuts and spices.
  2. Knead the maida with ghee and water into a firm dough and rest it for 20 minutes.
  3. Roll small puris, place a ball of filling in each, pleat and seal, and flatten into a thick disc.
  4. Fry in ghee on low heat until light golden. Cool completely.
  5. Dip each ghari in the creamy sweetened ghee coating and refrigerate until set.

History

Surat sweet makers say ghari became a Chandani Padvo custom in memory of the soldiers of Tatya Tope, who were given rich ghee sweets for strength during 1857; this is a local tradition.

Significance

On Chandani Padvo people in Surat buy ghari in huge quantities and eat it with farsan under the full moon.

Sources