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.
