SURTI GHARI (Gujarati sweet)


The first time I tried this sweet ,(it looked

close to a badusha) the comments at home

were …

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

lovely.

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

simmering syrup.

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

INGREDIENTS

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

METHOD

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

bottom.

Press lightly , and fry on very low heat till it

changes colour ( not brown).Remove and dip in

prepared sugar syrup.Smear with prepared

ghee.

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

METHOD

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 )

For smearing

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 )

Variations

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.)

Method

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).

ROSE SURYAKALA (WITH ROSE PETALS)


I’m happy and excited to share this recipe with you as, this is my own innovation!

It’s very.. yummy ( don’t mind the shape of the crinkles in the photo as it was a rush job) .

My rose plants are in full bloom these days,and the paneer pinky rose was bowing down

to it’s weight .

So this is how I got the idea from. Trust me,when I get an idea I have to do it

immediately,and I picked these flowers in the rain.

Well, all the pain up to the terrace was paid , the sweet was awesome.

So, do try this and let me know your comments and suggestions!

The sweet got it’s name SURYAKALA as it was shaped like the sun .

The outer cover is made with all purpose flour and ghee, and the filling is usually made

with Khova/ mawa with a generous amount of nuts ,fried and dipped in sugar syrup.

My version of change was the filling.

So let’s get into the recipe now

INGREDIENTS

For the dough

250 gm flour

1/4 tsp baking powder

75 gm-100 gm ghee / butter

A pinch of salt

a pinch of kesari color (optional)

1/2 cup water

Oil for frying

For the filling

125 gm khova/ mawa

1 cup sugar or to your taste

1/2 tsp rose water

A handful of rose petals

Cashewnuts, walnuts, nuts of your choice chopped

A little cardamom powder

METHOD

First make a firm dough with all the ingredients listed. Cover and set aside for few

minutes.

Divide portions in a way that two circles make one sweet. The top and bottom layer.

 

For the filling

Mix all the ingredients listed together.

For the syrup

1/2 cup sugar

1/4 cup water

A pinch of dry ginger powder

Kesari color

Heat all together to get a 1 string consistency syrup

Final combining

Roll out each portion into tiny circles.

Keep the filling on one circle , and cover with another rolled dough.

Seal the edges , and pinch to make designs.

Fry in oil till light brown and add to sugar syrup . Remove immediately and allow to dry .

Sprinkle with nuts or silver vark.

( featured image shows a sweet cut in half to view the filling )

MAKHAN PEDA


This is an awesome sweet from the Indian Culinary.Most of you will be very much familiar

with the sweet Gulab jamun .This too has the same taste,but this has nuts when you bite

into it.In the normal process of making,only white sugar is used,and the color will be

different.This time i made it with brown sugar,and the taste was so good that my

household thought i bought it from the sweet shop.That too is a compliment ….Anyway

let’s get into the recipe.

INGREDIENTS

1 cup plain flour(maida)

100 gms khova/mawa (unsweetened)

1/4 cup curd/yoghurt

2 tblsp.ghee

a pinch of salt

1/2 tsp.soda bicarbonate

oil for frying

FOR THE SYRUP

2-2.5 cups brown sugar

2.5-3 cups water.

FOR THE FILLING

Few mixed nuts(pistachios,cashewnuts,melon seeds or any of your choice)

METHOD

Add the yoghurt and the soda into a wide bowl ,and beat these two ingredients well for 5

minutes.Next add the khova and beat for another 10 minutes.Add the rest of the

ingredients and bind to a soft dough,and set aside, till you prepare the syrup.

Put the sugar and water and boil till sugar melts.Heat oil in a deep frying pan.

Divide the dough into sizes  you like.Flatten each portion in your palm .fill a  little portion

of mixed nuts,seal and make balls.Deep fry till golden brown in medium heat.If the oil gets

heated,reduce the flame to simmering mode or switch off,and resume,otherwise the

centre will not be cooked.Drop the fried pedhas into the syrup,and soak for  minimum  2

hours.