I have been a fan of this delicious sweet Ghari right from childhood My Dad's friend use to get this for us every month whenever he visited his hometown Surat.
We have been making ghari since 5 yrs now .My mom had watched the recipe on a Gujarati cookery show .The original recipe uses rava/semolina in the filling but we make the filling with pistachios only..The recipe is actually very simple..You can alter the filling recipe as per your taste.
Gharis are usually prepared on festival of Chand Padva/Gudi Padva ..But you definitely can make this anytime you crave for...
for the covering
1 cup maida/all purpose flour
2 tsp ghee
1/4 cup milk /water to knead
ghee/oil to deep fry
for the filling
1/2 cup pistachios
150 gms mava/khoa/khava
1/2 tsp elaichi /cardamom/cardamon powder
1 tsp besan/gram flour/chickpea flour
1/2 tsp ghee/clarified butter
for the ghee glaze
6 tbsp ghee
2 tsp powdered sugar
Coarsely powder the pistachios in a grinder .
Mix the maida ,ghee and milk together to knead to soft dough ,keep it covered for 15-20 minutes
In a non stick pan add 1/2 tsp ghee ,roast the mava for 3-5 minutes till it turns light brown ,
Add the besan and roast for a minute.
Then add in powdered pistachios and mix till all combines
Now add powdered sugar and cook til the mixture leaves sides and can be shaped into a ball when you take a small portion in your hand.
Let the mixture cool then divide into 8-9 balls.
Roll the dough into a small puri and place the pista-mava ball in the centre ,cover the ball entirely with the dough.
Heat ghee /oil in a kadhai/pan and deep fry the ghari on low flame I had fried gharis by placing each ghari on a strainer and then fry each ghari till it turns light brown
Once the ghari have fried let them cool for about 3-4 hours before you coat it with the ghee and sugar mixture.
To make the ghee mixture ,melt the ghee 3 times and then once it cools down at room temperature add powdered sugar and beat it till it turns creamy.
Once the ghari have cooled for about 4 hours dip each ghari in the mixture or with a spoon place the ghee mixture on each ghari to glaze it completely.
Place almond silver or chopped pista on every ghari.
Allow the gharis to set ,you can enjoy them after 6-7 hrs for better result leave it for 12 hours then cut and enjoy an extremely mouthwatering sweet.