1 1/2 cups Ricotta Cheese 1/2 cup Paneer (freshly prepared cottage cheese) 1/2 tin Condensed Milk 1/2 cup Sugar 2 tbsp. Ghee 1/4 cup fine Semolina (sooji) 3/4 cup ground Almonds and Pistachios 10-15 Cardamom pods, ground 8-10 Saffron strands, soaked in 1 tsp. milk
For Puri:
1 cup All Purpose Flour (maida) 1 tbsp Ghee (clarified butter) Milk for binding 1 cup Ghee
For Garnish:
1 cup Ghee 1/3 cup powdered Sugar Almonds and Pistachios, Slivered (optional)
Method:
For Filling:
Heat the ghee in a kadhai (or non stick saucepan)
Add the ricotta cheese and paneer.
Stir continuously over medium heat until the cheese
and paneer are thoroughly mixed and all the water is
absorbed.
In a separate saucepan, roast the semolina for about
3-4 minutes on medium heat. Add to the cheese mixture.
Add the condensed milk and sugar and continue to
stir. The water will gradually be evaporated from the
mixture.
Add the almonds and pistachios, once the water is
evaporated. Mix thoroughly and remove from heat.
Mix in the ground cardamom and saffron.
Set aside to cool to room temperature.
Make balls approximately 1" in diameter.
For Puri:
Add the ghee to the flour and mix well. Add enough milk
to bind a soft yet firm dough. Make small pea sized balls
and roll out to thin puris of about 3 " in diameter.
Preparing the Ghari:
Place a ball into each puri.
Pull up the sides to completely 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 1" inch thick.
Heat the ghee in a frying pan on low heat.
Fry the puris on both sides till very light golden
in colour.
Set aside for 3-4 hours to completely cool.
Decorating the Ghari:
With clean hands, whip the sugar and ghee until light and
fluffy. Dip the Gharis and place on a waxed paper lined
cookie sheet. Place slivers of almonds and pistachios on the
top center. Set aside for the ghee to become firm. Your
Ghari is now ready to serve.
Notes:
1. Be very careful while frying to make sure the Ghari
doesn't stick to the bottom of the frying pan. 2. The ghee for the garnish should be firm.
