Ghari

Name: Ghari
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: Ghari

Desserts • India

246

KCAL

3.6

PROTEIN (G)

28.8

CARBS (G)

13.2

FAT (G)

Data source: IndianCalorie

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About Ghari

Rich Surti festival sweet with mawa filling and ghee-heavy outer shell. Traditionally linked to Chandani Padwa in Surat.

How to Make Ghari

Traditional + healthy version with step-by-step photos · 35 min total · 2 servings

View full recipe →

How to Make Ghari (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Ghari, also known as Surati Ghari, is a decadent dessert from the vibrant state of Gujarat, India. Traditionally prepared during the auspicious festival of Chandi Padva, Ghari is loved for its rich, creamy filling encased in a crisp, melt-in-the-mouth outer layer made from maida (refined wheat flour) and pure ghee. The stuffing, usually a blend of khoya (mawa), nuts, and aromatic spices like cardamom, delivers a unique combination of flavors and textures that celebrate the essence of Indian mithai. Ghari is more than just a sweet treat; it is a symbol of festivity, prosperity, and togetherness, often exchanged among families and friends as a gesture of goodwill. While Ghari is traditionally indulgent, this health-conscious version uses minimal ghee and incorporates whole wheat atta along with maida for added fiber and nutrition. Each bite offers a delightful crunch followed by a luscious, nutty center, making it a satisfying yet mindful dessert option. Whether you're celebrating a festival or simply craving something special, Ghari brings authentic Indian flavors to your plate, connecting you to the rich culinary heritage of Western India.

Kid-Friendly

Allergens: Gluten, Dairy, Tree nuts

Ingredients(for 1 medium Ghari (approx. 75g each))

1/2 cup Maida (refined wheat flour) (for outer covering)
1/4 cup Whole wheat atta (adds fiber)
1/2 cup Low-fat khoya (mawa) (for filling)
1/4 cup Powdered sugar (adjust to taste)
2 tbsp Desi ghee (use sparingly for health)
2 tbsp Mixed nuts (almonds, pistachios, cashews) (chopped)
1/2 tsp Cardamom powder (elaichi)
2-3 tbsp Milk (as needed for kneading)
A few Saffron strands (optional, for garnish) - optional
1/2 tsp Rose water (optional, for aroma) - optional

Instructions

1
Prepare the dough by combining maida and whole wheat atta in a bowl. Add 1 tbsp melted ghee and mix well. Gradually add milk and knead to form a soft, pliable dough. Cover and rest for 10 minutes.
10 minutes
Do not over-knead; a soft dough ensures a flaky outer layer.
2
For the filling, crumble khoya in a pan and roast on low heat for 3-4 minutes until fragrant. Let it cool, then mix in powdered sugar, chopped nuts, cardamom powder, and rose water.
5 minutes
Roasting khoya prevents raw taste and enhances flavor.
3
Divide the dough into equal portions. Roll each portion into a small disc (like poori) using a rolling pin (belan).
3 minutes
Roll evenly to avoid cracks while stuffing.
4
Place a generous spoonful of filling in the center of each disc. Gently gather the edges and seal to form a round ball. Flatten slightly to shape.
3 minutes
Seal well to prevent filling from leaking during baking.

Why This Dish is Healthy

By incorporating whole wheat atta and reducing the amount of ghee, this version of Ghari offers traditional taste with improved nutrition. Baking instead of deep frying drastically cuts down extra calories and unhealthy fats, supporting weight management and heart health. It's a wholesome vegetarian dessert that fits well into a calorie-tracked diet without compromising festive flavors.

This healthy Ghari recipe provides a balanced mix of macronutrients—6g protein, 48g carbohydrates, and 22g fat per serving. The use of whole wheat atta increases dietary fiber, aiding digestion and satiety. Nuts add essential minerals like magnesium and healthy fats, while khoya is a source of calcium and protein. Cardamom and saffron contribute antioxidants, and minimal ghee keeps saturated fat in check, making this dessert suitable for mindful indulgence.

Pro Tips

💡Tip 1: Use freshly made khoya for the richest flavor and texture.
💡Tip 2: Ensure the dough is soft but not sticky to achieve a flaky shell.
💡Tip 3: For added aroma, sprinkle a little kewra water with rose water in the filling.

Storage & Serving

Store Ghari in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Warm slightly before serving for best taste.

Best served: Breakfast or Lunch