Surti ghari

Ingredients
•Khoya/mawa (grated)……………2 ½ cups
•Gram flour (besan)…………….... 2 tsp
•Almonds…………………………. 8-10
•Sugar (powdered)………………... 6 tbsp
•Cashew nuts………………………7-8
•Green cardamom powder…………1 tsp
•Refined flour (maida)…………….. 1 cup
•Ghee………………………………. 4 tbsp + to deep fry
•Sugar………………………………. ¼ cup
Preparation
1.Blanch, pepeel and grind almonds to a  paste. Grind cashew nuts and keep aside.
2.Heat one tablespoon of ghee in a kadai and add besan. Cook till you start getting the
aroma of roasted besan. Remove from heat.
3.Add khoya, almond paste, powdered sugar, cashew nuts, green cardamom powder
and mix well.
4.Dry roast the mixture in a pan (kadai) for two to three minutes. When cool, divide
mixture into equal portions.
5.Sieve maida. Knead into a stiff dough using water as required. Leave it covered for
one hour. Add one tablespoon of ghee and knead again.
6.Divide in equal portions and roll them out very thinly. Stuff them with khoya
mixture and roll into a round ball. Flatten slightly on the top and the edges to give it
a pellet shape.
7.Heat sufficient ghee in a kadai and deep-fry the pellet shaped mixture (gharis) on
very low heat till light golden. This may take fifteen to twenty minutes. Remove
when it turns golden brown.
8.Take some cold water in a saucepan (handi). Heat two tablespoons of ghee in a
separate but smaller handi. Place it in the handi containing the cold water and cool
the ghee stirring constantly so that it is smooth when cold but not set. Add powdered
sugar and mix well.
9.Dip the ghari in the ghee and remove. Place it on the wire rack so that excess ghee
drains out.
10.Store in airtight tins with butter paper placed between the gharis