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Ghari


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Enjoy this dessert and you will not want anything else. Loaded with rich nuts and goodness of khoya this will surely be treat for diwali or any other festival and it will get you lots of praises too.

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Ghari recipe - How to make Ghari

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 serving
Show me for serving

Ingredients

For The Dough
1 1/4 cups plain flour (maida)
milk
2 tsp ghee

For The Stuffing
100 gms fresh grated khoya
100 gms crushed mixed nuts
1 1/2 cups powdered sugar
1 tsp ghee
2 drops green food colour(optional)
1 tsp cardamom (elaichi) powder
1 tsp nutmeg (jaiphal) powder

Other Ingredients
 ghee for deep frying
Method

For the dough
    For the dough
  1. Mix all ingredients in a bowl.
  2. Use water as per requirement and knead into a soft dough.
  3. Cover the dough with moist kitchen towel and let it rest for 1/2 hr.

For the stuffing
    For the stuffing
  1. Take a pan and heat it up.
  2. Add 1 tsp of ghee and add khoya to it and roast it on slow flame with continuous stirring until the khoya turns pinkish .
  3. Remove it in a bowl and let it cool completely .
  4. When it is completely cooled add rest of ingredients and mix well .
  5. You can add or reduce sugar as per your taste.

How to assemble
    How to assemble
  1. Knead the dough well until smooth and soft.
  2. Divide it into equal sized medium balls and keep them covered with moist towel.
  3. Take one ball and roll out a medium sized thin poori.
  4. Put a spoonful of stuffing in centre of it and gather all the sides together to form a potli/kachori .Make sure to stuff it nicely and when you are gathering it air should not stay inside.
  5. Gently press the potli so that it will look like thick peda.
  6. Repeat the same with other balls and keep them covered under moist towel.
  7. Deep fry them in ghee on slow flame till the outer part is pink in color and feels like a bit crispy .

Handy tip:
    Handy tip:
  1. If you don't want artificial colours then you can replace it with 7-8 strands of saffron



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This recipe was contributed by Dhara Mehta on 13 Oct 2014


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