Surati Ghari

Recipe by
Total Time:
45-60 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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How to Make Surati Ghari

  • For filling:
  • Heat ghee in a kadai (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 has evaporated. Mix and remove from heat.
  • Mix ground cardamom and saffron.
  • Set aside to cool at room temperature.
  • Make balls approximately 1-inch in diameter.
  • For puri:
  • Add ghee to the flour and mix well. Add enough milk to bind a soft yet firm dough.
  • Make small pea sized balls and roll out to thin puris of about 3-inch in diameter.
  • Preparing 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 1 inch thick.
  • Heat the ghee in a frying pan on low heat.
  • Fry the puris on both sides till very light golden in colour.
  • Set aside for 3-4 hours to completely cool.
  • Decorating the ghari:
  • With clean hands, whip the sugar and ghee until light and fluffy.
  • Dip the gharis and place on a waxed paper lined cookie sheet.
  • Place slivers of almonds and pistachios on the top centre.
  • Set aside for ghee to become firm.
  • Your ghari is now ready to serve.