14 Recipe Delicious Surti Ghari delicious and easy to make.

Whether you are a college student just starting your own culinary experiments or an experienced chef with lots of dinner events under your belt, there is always something brand-new to learn more about cooking. We hope these Surti Ghari recipe and tips can help you in your kitchen tonight, and get used to fantastic home-cooked meals.

Use Mava Ingredients-.
Provide Milk powder.
You need to prepare Milk.
Provide cream.
You need to prepare butter.
Provide Dough for outer layer-.
You need to prepare all purpose flour.
Use ghee.
You need Milk (approx 1/4 cup).
You need to prepare Ghari.
You need to prepare ghee.
Prepare gram flour (besan).
Prepare grated khoya (mawa) (about 2 cups) (unsweetened).
You need saffron.
Provide finely cut mix dry fruits (cashew nuts, pistachios and almonds).
Use cardamom powder.
Prepare dried sugar powder (bhura).
You need Ghee/Oil for frying.
Prepare Ghee & 50 ml oil for frying.
Provide Mix dryfruits clippings for garnish.
You need Namkin for serving.

Short Tips:

Take butter in a pan and allow it to melt on low flame. After the butter melts, add cream into it and mix really well..
Then add milk and mix the ingredients while stirring constantly. Mix really well.Now add milk powder, in small parts and keep stirring constantly to avoid formation of lumps..
Stir the mixture really well and cook until it gets thick and smooth in consistency. Keep note that there should not be any lumps in the mixture.When the mixture comes in the form of mawa and gets thick in consistency, turn off the flame. Mawa is now ready.we can use this homemade mawa in preparing any sweet dish like Ghari, barfi, mawa kesar barfi, mawa coconut barfi, mawa dry fruit ladoo, mawa coconut ladoo, and carrot halwa or gulab jam..
Cook gram flour (besan) in ghee for 1 min. Add grated khoya (mawa), Switch off the flame and take it out in a bowl and mix. Cook till khoya melts and leaves sides of pan..
Switch off flame and take it out in a bowl. Allow the mixture to cool down..
Add finely cut mix dry fruits, saffron, cardamom powder and mix well. Add dried sugar and mix well. Divide stuffing mixture..
Take all purpose flour and ghee in a bow and mix well. Using required milk knead a soft dough. Cover and allow it to rest for 10-15 min..
Roll one part dough into a very thin roti shape using all-purpose flour for dusting. Place one stuffing ball in the middle and holding the roti from all sides carefully seal it at top..
Remove extra dough portion on top and tightly seal it and then lightly press to form thick cylinder shape. Prepare all ghari in the same way..
Heat oil/ghee and then reduce flame. Grease a slotted spoon by immersing in kadhai. Keep the flame low, place one Ghari on slotted spoon and pour hot ghee over ghari with a ladle. Fry till Ghari turns light pink in color. Turn over the Ghari once fried on one side. Repeat the process for other side.Remove Ghari in a plate. Fry remaining Ghari in the same way. Coat ghee on ghari. Garnish ghari with dry fruits clippings..
Serve with with Chivda/Namkeen also known as "Bhusa". Traditionally, gharis are coated with thick layer of ghee, which I had skipped to keep the sweet healthy..

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