The first time I tried this sweet ,(it looked
close to a badusha) the comments at home
It’s a badusha with ghee on top ,but the bite in
reaction was ,eyes wide looking at the sweet
only. 😊All loved it .
When I tried first ,I tried with mawa and dry
fruits( authentic recipe says).
The second attempt was with my version of the
filling (as mawa was over ), and this too tasted
The filling was dates,dry fruits,coconut.
The speciality of this sweet is the smearing of
ghee on top , and that does the trick to the taste.
I will be giving some variations to the filling
after the recipe.
I used minimal sugar for coating and got the
same result by quickly coating in the
If you are making in larger quantities ,then this
trick will not work.
Note :The authentic method of frying this
sweet is to have each stuffed portion in a
slotted spoon , holding it above hot oil , and
pouring hot oil on it , till it changes color . ( This is time consuming ).
It’s best to fry on very low heat.The result or
taste does not change .
The look of this recipe seems hard,but it’s only
20-30 minutes work . Worth the time invested!
Here’s the recipe now
For the outer covering
1 cup flour ( all purpose flour)
2 tblsp ghee
a pinch of baking soda
A pinch of salt
Little milk to bind the dough
Bind all ingredients to a firm dough . Roll or
press on palm to make circles.
Keep a teaspoonful of filling in each .Seal at the
Press lightly , and fry on very low heat till it
changes colour ( not brown).Remove and dip in
prepared sugar syrup.Smear with prepared
For the filling
5-6 seedless dates
Mixture of any nuts
Roasted coconut or dessicated coconut
3 tsp semolina
2 tsp besan or gramdal flour
A pinch of nutmeg powder
1/2 tsp cardamon powder
1-2 tblsp ghee
Mix the dates,nuts, coconut together in a mixer,
or food processor coarsely.
*Heat ghee in a pan and add besan flour.
After 1 minute add the semolina and the rest of
the ingredients and switch off the flame .
Allow to cool .
Use this filling to stuff the gharis.
Sugar syrup for quick coating
1/2 cup sugar +2-3 tblsp water
Boil sugar till it bubbles. Reduce flame and
quickly coat the gharis.Pour the remaining
sugar on top of the sweet. Allow to cool
completely, and smear ghee on top of each
ghari and garnish with nuts.Serve after ghee
sets on the sweet or keep in the fridge for few
minutes .( The photo has a thin smear )
Ghee and powdered sugar mixed and kept in
fridge to set at semi solid stage.
You can smear the thick ghee and then sprinkle
sugar too ( I did this method )
Authentic mawa filling
1 . Heat a tblsp of ghee , add mawa and fry for few minutes , add nuts and spices and use.
2. Heat ghee , add besan and rawa* and then add mawa and nuts with spice.
Pistachio and mawa filling
Take a handful of pistachios and blend with a
little mawa .
Make another portion ( like 1.)
Make a thin roll of the pista.
Roll mawa filling keep pista filling in it . Cover
and roll .Cut into portions and stuff into dough.
After frying you can see three layers of colours
( will post pictures).