Jai Shri Radhe! Today, we are diving into the world of one of Gujarat’s most celebrated sweets—Surati Ghari. Often called the queen of sweets, this delicacy from Surat is famous for its rich filling and melt-in-your-mouth texture. Once you taste it, every festival, celebration, or special moment feels incomplete without this iconic sweet.
The magic of Surati Ghari lies in its stuffing: a luxurious combination of mawa (khoya), dry fruits, coconut, and subtle hints of rose petals, all wrapped in a delicate, flaky outer layer and lightly fried to perfection. The final touch—a smooth sugar coating—makes it truly irresistible.
Whether you are a beginner or an experienced cook, this step-by-step guide will make sure you can recreate this royal, flavorful sweet right in your own kitchen.
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Ingredients
For the Stuffing:
- Ghee – 2 tsp + 1/4 tsp
- Mawa / Khoya – ½ cup
- Almond powder – ¼ cup
- Cashew powder – 2 tbsp
- Dry coconut powder – 2 tbsp
- Rose petals – 1 tbsp
- Gram flour – 2 tbsp
- Powdered sugar (Boora) – ¼ cup
- Cardamom powder – ¼ tsp
For the Outer Covering:
- All-purpose flour – ¾ cup
- Ghee – 1 tbsp
- Water – as needed
For Frying and Final Coating:
- Ghee – for frying
- Powdered sugar – 2–3 tsp
- Ghee – 2 tbsp
- Chopped pistachios, almonds, rose petals – for garnish
Method
Step 1 – Prepare the Stuffing
- Firstly, heat a pan over medium heat. Add 1/4 tsp ghee.
- Add ½ cup mawa and sauté continuously for 3–4 minutes until it turns slightly golden.
- Now add the following dry ingredients – ¼ cup almond powder, 2 tbsp cashew powder, 2 tbsp dry coconut powder and 1 tbsp rose petals..
- Mix well and sauté for 1–2 minutes until fragrant. Transfer to a separate bowl.
- Now in the same pan, add 2 tsp ghee and 2 tbsp besan (gram flour). Roast until besan turns light golden and aromatic.
- Add the roasted besan to the mawa mixture.
- Now, add ¼ cup powdered sugar and ¼ tsp cardamom powder. Mix thoroughly with your hands to combine everything into a smooth stuffing.
- Taste the stuffing. The richness and flavor here are the heart of a perfect Ghari.
- Grease a small bowl lightly with ghee. Fill it with the stuffing and press gently. Demould onto a plate. Repeat to make about 6 portions.
Step 2 – Prepare the Dough
- In a bowl, combine ¾ cup all-purpose flour, 1 tbsp ghee add gradually add water and knead into a medium-soft dough.
- The dough should not be tight; otherwise, the Ghari may crack while frying.
- let it rest for 10 minutes.
Step 3 – Assemble the Ghari
- Knead dough for 2 minutes.. Divide the dough into 6 small portions.
- Roll each portion like a thin disc (like a small poori).
- Place the prepared stuffing in the center. Lift the edges and seal gently. Shape it with your hands to form a smooth, round Ghari.
- Repeat with all the dough portions.
Step 4 – Fry the Ghari
- Heat ghee in a kadai over medium heat. The ghee should be hot but not smoking. Too high heat will brown the Ghari too quickly.
- Fry the Gharis gently, spooning some ghee over the top while cooking.
- Fry only until light golden—they should not be deep golden or dark brown. Remove and drain excess ghee.
Step 5 – Add the Final Sugar Coating
- In a small bowl, mix 2–3 tsp powdered sugar with 2 tbsp ghee to make a smooth paste.
- Spread this mixture over the top of each Ghari.
- Garnish with chopped pistachios, almonds, and rose petals.
Surati Ghari is more than just a sweet—it’s a piece of Surat’s heritage. Perfect for festivals, weddings, or special celebrations, this melt-in-your-mouth delicacy is sure to impress everyone who tastes it.
Enjoy your homemade rich, royal, and traditional Surati Ghari!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
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Tips & Tricks –
- Roast the mawa and besan carefully; burnt flavors will ruin the stuffing.
- Always taste the stuffing—its flavor defines your Ghari.
- Roll the dough evenly; too thick will make frying uneven, too thin may break.
- Fry on medium heat and spoon ghee over the top to ensure even cooking.
- Light sugar coating adds sweetness without overpowering the nutty, rich flavor.
- Store in an airtight container; it stays fresh for 7–10 days.
