How To make Gujarati Ghari? | Instant Gujarati Ghari Recipe

• Outer Covering Preparation:
• In a mixing bowl, combine the all-purpose flour, a pinch of salt, and ghee. Mix well until the mixture resembles breadcrumbs.
• Slowly add water little by little and knead to form a soft dough. Cover the dough and let it rest for 15-20 minutes.

Filling Preparation:

• Heat a pan on medium heat and add the mawa (khoya). Cook it, stirring continuously, until it turns slightly golden brown and releases a pleasant aroma.
• Add the powdered sugar, cardamom powder, nutmeg powder, saffron milk, chopped almonds, pistachios, and mixed candied fruits (if using). Mix well and cook for another 3-4 minutes until the mixture thickens. Remove from heat and let it cool.

Ghari Assembly:

• Divide the dough into small lemon-sized balls. Take one ball and flatten it using your palms to form a small disc.
• Place about a teaspoon of the prepared filling in the center of the disc. Bring the edges together and seal it tightly, ensuring the filling is completely enclosed.
• Gently press the stuffed ball to flatten it slightly, taking care not to break it.
• Repeat the process with the remaining dough and filling.

Frying Ghari:

• Heat ghee in a deep-bottomed pan or kadai over medium heat.
• Once the ghee is hot, gently slide 3-4 ghari at a time into the pan. Fry them until they turn golden brown and crisp from both sides.
• Remove the fried ghari using a slotted spoon and drain excess ghee on a paper towel.

Garnish and Serving:

• If desired, apply a small piece of silver vark on top of each ghari for an attractive presentation.
• Garnish with chopped almonds and pistachios while the ghari is still warm.
• Let the ghari cool completely before serving. Store in an airtight container.