Ghari
Surat's iconic sweet puff pastry filled with rich mawa and aromatic spices - a festive delicacy.
Prep Time
1 hr
Cook Time
45 mins
Servings
12 pieces
Difficulty
Advanced
Ingredients
For Dough
For Filling
For Frying
Instructions
Prepare the Dough
15 minsMix flour with melted ghee and salt until crumbly. Add water gradually to make a soft, pliable dough. Rest for 30 minutes covered.
Make the Filling
15 minsCrumble mawa in a pan. Add powdered sugar and cook on low heat until mixture comes together. Add cardamom, nutmeg, saffron, and crushed nuts. Cool completely.
Roll and Layer
20 minsDivide dough into portions. Roll each thin, brush with ghee, fold, roll again. This creates the signature flaky layers.
Shape the Ghari
20 minsRoll dough into 4-inch circles. Place a spoonful of filling in center. Bring edges together and seal into a ball shape. Flatten slightly.
Deep Fry
30 minsHeat ghee on medium-low. Fry ghari slowly until golden and crisp on both sides. This takes 8-10 minutes per batch for the layers to cook through.
Cool and Serve
15 minsDrain on paper towels. Let cool completely before serving. Ghari tastes best at room temperature when the layers are crisp.
Chef's Tips
- The dough should be very soft for flaky layers
- Fry on medium-low heat to cook layers properly
- Don't overfill or the ghari will burst while frying
- Mawa should be fresh for best flavor
- Store in airtight container for up to a week
The Story Behind Ghari
Ghari is Surat's crown jewel of sweets, traditionally prepared for Chandni Padwa - the day after Diwali when people gather on terraces to enjoy the moonlit night with this special sweet. The city comes alive with Ghari competitions and celebrations.
This flaky pastry showcases the influence of Parsi and local Gujarati cuisines, combining Middle Eastern puff pastry techniques with rich Indian mawa filling. Each sweet shop guards their recipe, passed down through generations.