Authentic Gujarati Surti Ghari with Warm Kesar Milk
Indulge in Surat's most beloved festive sweet, featuring a rich mawa and dry fruit filling encased in delicate flaky pastry, deeply bathed in ghee.
75min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Mix flour and melted ghee in a bowl, then knead into a stiff dough using warm milk. Rest for 30 minutes.
2
In a heavy-bottomed pan, roast the khoya until light golden and fragrant, then let it cool completely.
3
Combine the roasted khoya, powdered sugar, chopped dry fruits, cardamom powder, and nutmeg powder to form the sweet stuffing.
4
Divide the dough into equal portions and roll out into small, thin puris.
5
Place a generous portion of the khoya filling in the center of a puri, cover with another, and pleat the edges tightly to seal.
6
Carefully drop the stuffed pastries into warm ghee and fry on medium-low heat until crisp and golden on all sides.
7
Remove from ghee, let them drain, and generously coat the warm pastries with more melted ghee, letting it set into a rich layer.
8
Garnish with edible silver foil and serve alongside warm saffron-infused milk.
Ingredients
2 cups all-purpose flour
1/2 cup ghee (melted)
1/2 cup warm milk
2 cups khoya (mawa)
1 cup mixed chopped dry fruits (almonds, pistachios, cashews)
1 cup powdered sugar
1 tsp cardamom powder
1/2 tsp nutmeg powder
1 cup pure ghee for sealing and deep frying
Edible silver foil for garnish
2 cups warm saffron-infused milk for serving
*This AI-generated recipe may contain inaccuracies.