Ghari a delicacy and a favourite of Shree Thakurji and Rushivar. Try this out and let Thakurji enjoy this rich sweet in this season of monsoon.



  • 250 gms mawa (khoya)
  • 100 gms powdered sugar
  • 3 tbsp. Besan (gram flour)
  • 1 cup maida (flour)
  • Ghee for frying
  • ½ cup almond and pistachio powder
  • 1 tbsp. Cardamom powder
  • A few strands of saffron
  • Few slices of almond and pistachio

Preparation Method


  • Roast the mawa in a pan till it is dry and separated.
  • Heat besan with tbsp. of ghee and let it cool down.
  • Mix mawa, sugar, almond and pistachio powder and besan. Mix well and form the desired shape of balls.
  • Mix ½ cup slightly warm ghee with 3 tbsp. powdered sugar and keep aside.
  • Add 3 tbsp. of liquid ghee to the flour and form a soft dough.
  • Roll into thin oblong puri and put the ball prepared in the step 3 above on one side, and fold the puri to cover the ball. Press lightly and cut off with katori so that the additional part of puri is cut off.
  • Deep fry in ghee on low flame.
  • When cold cover with the mixture prepared in step no. 4.
  • Repeat with the remaining ghari.
  • Sprinkle slices of almond and pistachio.
  • Serve with lot of joy and love…..radhe radhe.