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Browse More West Indian Sweet Recipes:
Ghari
Brief Description
Ghari is a very traditional dessert of Gujarat. It is more delightful and delicious sweet treat that is made during festival such as chandi padvo in Gujarat. Ghari is very easy and quick to make by following this recipe.
Time to Prepare Minutes – 15-20 Time for cooking Minutes – 30-40 Serves People - 4 Ingredients For Ghari
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For Filling:
- Ricotta Cheese - 1 1/2 cups
- Paneer (freshly prepared cottage cheese) - 1/2 cup
- Condensed Milk - 1/2 tin
- Sugar - 1/2 cup
- Ghee - 2 tbsp
- Fine Semolina (sooji) - 1/4 cup
- Ground Almonds and Pistachios - 3/4 cup
- Cardamom pods, ground - 10-15
- Saffron strands - 8-10
- Milk - Soaked in 1 tsp
For Puri:
- All Purpose Flour (maida) - 1 cup
- Ghee (clarified butter) - 1 tbsp
- Milk
- Ghee - 1 cup
For Garnish:
- Ghee - 1 cup
- Powdered Sugar - 1/3 cup
- Pistachios, Almonds and Slivered (optional)
How to make Ghari
For Filling:
- In a pan, heat ghee, mix the paneer and ricotta cheese on average heat. Keep stirring continuously till the desired consistency is reached. Take care all water is absorbed.
- In another pan, fry the semolina 3-4 minutes on average flame. Mix it into the mixture.
- Now mix the sugar and condensed milk. Keep stirring nicely till the water is completely evaporated.
- When the water is evaporated, drop the pistachios and almonds. Knead well and turn off the flame.
- Sprinkle with saffron and ground cardamom. Keep aside to cool completely.
- Prepare 1" balls in diameter.
For Puri:
Take the ghee to the dough and knead nicely. Add the milk to prepare soft yet firm dough. Now cut it into pea size balls and roll it into thin about 3 " in diameter.
Preparing the Ghari:
- Put the ball on each puri and hold in the sides to nicely roll the ball.
- Carefully to press the dough to seal and take cares remove the extra dough.
- Nicely press the rolled ball to prepare the top edge but still hardly 1" inch thick.
- Now heat ghee on average flame, drop the puris to fry on both sides until they change color golden.
- Keep aside about 2-3 hours for properly cool.
Decorating the Ghari:
Take care your hands is clean, blend the ghee and sugar till they become fluffy and light. Transfer the gharis and put it on waxed paper lined cookie sheet. Garnish with pistachios and almonds and set aside. Now Gharis are ready to enjoy eating and serve.Some Useful Tips
Wear gloves for peeling beetroots to avoid getting any color stains.
Some Useful Tips
- Keep in mind that when you frying the gharis not too sticko the bottom of the frying pan.
- You can use firm ghee for garnish.
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