Diwali special recipe: Surati Ghari
This Gujrati sweet dish is perfect for Diwali!Ingredients
1 1/2 cups Ricotta Cheese
1/2 cup Paneer (freshly prepared cottage cheese)
1/2 tin Condensed Milk
1/2 cup Sugar
2 tbsp. Ghee
1/4 cup fine Semolina (sooji)
3/4 cup ground Almonds and Pistachios
10-15 Cardamom pods, ground
8-10 Saffron strands, soaked in 1 tsp. milk
1 cup All Purpose Flour (maida)
1 tbsp Ghee (clarified butter)
Milk for binding
1 cup Ghee
1 cup Ghee
1/3 cup powdered Sugar
Almonds and Pistachios, Slivered (optional)Instructions
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 1" in diameter.
Add the 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 " in diameter.
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 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:
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 center. Set aside for the ghee to become firm. Your Ghari is now ready to serve.
First Published: Tuesday, October 25, 2011, 09:52