Ghari Sweet: History, Types, and Authentic Recipes from Surat
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Ghari Sweet traces its origins to 1857 in Surat, where it was created as an energy-rich food for soldiers. Over time, it transformed into a cultural symbol of
Ingredients
Instructions
Heat ghee in a pan and lightly roast the mawa on low flame until it turns light golden.
Let it cool completely.
Mix in powdered sugar, cardamom, nutmeg, and all chopped dry fruits.
Form small round balls from the mixture and keep them aside.
In a bowl, mix maida with 2 tbsp ghee.
Gradually add water and knead into a soft dough.
Cover and let it rest for 15–20 minutes.
Divide the dough into small balls.
Roll each dough ball into a small puri (disc).
Place a mawa ball in the center, fold the edges over it, and seal properly to form a round shape.
Flatten slightly.
Heat ghee in a deep frying pan on low-medium flame.
Carefully fry the Ghari pieces until golden brown.
Let them cool slightly.
Optionally, coat the Ghari with melted ghee and dust with powdered sugar.
You can also decorate with silver leaf (varak) for an authentic festive look.