Surti Ghari

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Surti Ghari


Cooking Time

Preparation Time :1 Hr 30 Min

Cook Time : 45 Min

Total Time : 2 Hr 15 Min


Serves : 6
  • 1/2 cups a) for filling : panner

  • 1/2 cups condensed milk

  • 1/2 cups sugar

  • 2 tbsp ghee 1/4 cup semolina

  • 3/4 cups powderd alomnds and pistachio

  • 1/2 tbsp cardamom powder

  • 8-10 nos saffron socked in milk

  • 1 1/2 cups ricotta cheese

  • 1 cups b) for puri : plain flour

  • 1 tbsp ghee

  • 1/2 cups milk for binding

  • 1 cups ghee

  • 1 cups c) for garnish: ghee

  • 1/2 cups powderd sugar


  • Take a pan.
  • Heat some ghee into it.
  • Add the ricotta cheese and paneer.
  • Stir continuously over medium flame until the cheese and Paneer are throughly mixed and all the water is absorbed.
  • Take another pan and roasters semolina for about 2 to 3 minutes on medium flame.
  • At the cheese mixture into it.
  • Also add the condensed milk and sugar and continue to stir.
  • The water will gradually be evaporated from the mixture.
  • At almond and Pistachios once the water is evaporated.
  • Mix throughly and remove from heat.
  • Mix in the ground cardamom and saffron.
  • Set aside to cool to room temperature.
  • make balls approximately one inch diameter.
  • Now for poori take a bowl.
  • Add flour and ghee.
  • Mix it well.
  • Add enough milk to Blind soft yet frim dough.
  • Make small pea sized ball and roll out to thin Puri of about 3 diameter.
  • Now place a ball into each Puri.
  • Pull up the sides to completely to wrap the ball.
  • Carefully remove the excess dough from the top and make sure to press dough to seal.
  • Slightly press the wrapped ball to make the top flat but still about almost one inch thick.
  • Heat ghee in a frying pan on low heat.
  • Fry the pooris on both sides still very light Golden in colour.
  • Set aside for completely cool.
  • Now for decorating, whipped sugar and ghee until light and fluffy.
  • Dip the ghari into it and place on a wax paper.
  • Set aside for the ghee to become frim.
  • Surti ghari is now ready to be serve.