Surti Ghari

by archena

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Added to 14 cookbooks This recipe has been viewed 60921 times

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.

Surti Ghari recipe - How to make Surti Ghari

Preparation Time: 90 min Cooking Time: 45 min Total Time: 1352 hours 15 minutes
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Ingredients

Method

For filling:

Heat the ghee in a kadhai (or non stick saucepan)
Add the ricotta cheese and paneer.
Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed.
In a separate saucepan, roast the semolina for about 3-4 minutes on medium heat.
Add to the cheese mixture.
Add the condensed milk and sugar and continue to stir.
The water will gradually be evaporated from the mixture.
Add the almonds and pistachios, once the water is evaporated.
Mix thoroughly and remove from heat.
Mix in the ground cardamom and saffron.
Set aside to cool to room temperature.
Make balls approximately 1inch diameter.

For puri:

Preparing the ghari:

Place a ball into each puri.
Pull up the sides to completely wrap the ball.
Carefully remove the excess dough from the top and make sure to press dough to seal.
Slightly press the wrapped ball to make the top flat but still about almost 1inch thick.
Heat the ghee in a frying pan on low heat.
Fry the puris on both sides till very light golden in color.
Set aside for 3-4 hours to completely cool.

Decorating the ghari: