Do you hear someone mention the city of Surat and your mind immediately pops off with images of delicious Surti snacks? If yes, then you know just how scrumptious the dishes from Surat are. In fact, a popular Gujarati saying even goes: Surat Nu Jaman Ane Kashi Nu Maran, meaning you must eat in Surat and die in Kashi. And of all the dishes you can savour in Surat, Ghari Mithai is a must-have.
Made with a refined flour dough and a mawa and dry fruits stuffing, Surati Ghari Mithai is a sweet treat that Gujaratis indulge in not only during special occasions, but every day. Legend has it that Ghari Mithai was first created by Devshankar Shukla for Tatya Tope to provide the Indian rebels in 1857 with nutrition and strength. According to this legend, it was on Chandi Padwa—an auspicious festival celebrated the day after Sharad Purnima—that Ghari Mithai was first served to the rebels.
Whether this story is true or not, Ghari Mithai still remains a key celebratory food during Chandi Padwa. But apart from that, the dish is also consumed on all auspicious occasions as well as on regular days. Because it is quite rich and heavy, Ghari Mithai is best consumed fresh instead of keeping it stored away. Wondering how to whip up this Surati favourite Ghari Mithai? Here’s the recipe.
Video credit: YouTube/Nishamadhulika
Ingredients:
1.5 cups refined flour
1 tbsp ghee
¼ cup water
Ghee or oil, for frying
For the stuffing:-
1 cup mawa
¼ cup almond powder
¼ cup pistachio powder
½ tsp saffron, soaked in milk
½ tsp cardamom powder
2 tbsp gram flour
1 tbsp ghee
1 cup sugar powder
For coating:-
4 tbsp ghee
½ cup sugar powder
Method:
1. To make the Ghari Mithai dough, place the refined flour in a large bowl.
2. Add ghee and mix well, then add water to make a soft, smooth dough. Cover and rest.
3. To make the Ghari Mithai coating, melt ghee in a bowl, add sugar and mix well.
4. Crumble the mawa and add it to a hot pan.
5. Roast the mawa on a low flame. Once it starts releasing ghee, transfer it into a bowl.
6. Now, roast the gram flour with ghee in a similar way.
7. Once the gram flour turns brown, add the almond powder, pistachio powder and roast for another minute.
8. Transfer the mix to the roasted mawa bowl.
9. Now add the soaked saffron and cardamom powder in the mawa and mix well.
10. Let the stuffing cool down completely, add sugar as per your taste and mix well.
11. Use a small bowl or large spoon to divide the stuffing into equal-sized round shapes.
12. Now, divide the Ghari Mithai dough into small pieces.
13. Roll each dough ball out, then roll them into thin, round sheets.
14. Place the stuffing inside the sheet and press the edges to seal.
15. Prepare all the Ghari Mithai this way.
16. Heat ghee or oil in a wok, then fry the Ghari Mithai pieces one by one until brown.
17. Drain from the oil and set the pieces aside to cool down completely.
18. Coat the cooled down Ghari Mithai pieces with the coating and decorate with a few almond or pistachio slivers is needed.
19. Refrigerate the Ghari Mithai for half an hour and serve cold.