Gujarati Suvali is a mildly sweet, crispy, and crunchy traditional Gujarati snack that is also known as Kharkhariya. It is made with all-purpose flour (maida), sugar, and cardamom powder, which gives it a delicate sweetness and a lovely aromatic flavor. When prepared correctly, Suvali turns beautifully flaky and crisp on the outside while having a light, biscuit-like texture that almost melts in the mouth.
In this recipe, I will share the perfect ingredient ratio along with a few simple and no-fail tips that will help you make delicious, flaky, and melt-in-the-mouth Suvali at home on your very first attempt. The key is to prepare a tight dough, roll the Suvali very thin, and fry it patiently on medium heat to get the perfect crispy and crunchy texture.
Suvali is traditionally prepared during festivals and special occasions, especially during Diwali and Janmashtami. It is also a wonderful homemade snack to serve with tea or coffee. Once fried and cooled completely, Suvali can be stored in an airtight container for up to 1 month while retaining its crispness and flavor. Do try this!
The key to making perfect Gujarati suvali (meethi puri) at home are
- Prepare the dough carefully: Firstly, I make the Suvali dough using maida and a sugar-milk mixture flavored with cardamom powder. Traditionally, milk is used to knead the Suvali dough, but you can also use water if you prefer a lighter texture. If using milk, do not add too much, as excess milk can make the dough soft and cause the Suvali to tear while rolling or frying. Add the liquid gradually and knead to make a smooth and stiff dough.
- Knead the dough properly: The Suvali dough should be stiff and smooth. Do not make a soft dough, as it can make the Suvali difficult to roll and may affect its crispy texture. I recommend adding the sugar-water or sugar-milk mixture in small batches while kneading so you can easily control the dough consistency. Once the dough is prepared, beat and knead it well until it becomes smooth, pliable, and slightly lighter in color. This extra kneading helps give the Suvali a light, flaky, and crispy texture.
- Roll and fry on the right heat: Roll the Suvali very thin to get the traditional crispy and crunchy texture. For frying, first add the Suvali to medium-hot oil, then reduce the heat to medium-low and fry patiently until it turns evenly golden brown. Avoid frying on high heat, as the outside can brown quickly while the Suvali remains undercooked inside. Suvali becomes even crispier as it cools, so allow it to cool completely before storing.
- Store properly: Once the fried Suvali has cooled completely, store it in a clean, dry, airtight container. Properly stored Suvali can remain crispy and fresh for up to a month.
Related Recipe Collections
Recipe video
Gujarati Suvali recipe | suvari recipe | meethi Puri
Ingredients
- 250 gram or 2 cups all-purpose flour – maida
- 4 tbsp hot ghee
- ½ cup milk
- 1 cup sakar - mishri or sugar
- 2 tbsp white sesame seeds
- ½ tsp cardamom powder
- Oil or ghee for frying
Instructions
- In a mixing bowl, add 2 cups maida and 4 tbsp hot ghee. Mix well until the flour binds together when pressed between your hands.
- Grind 1 cup sugar into a fine powder. Keep it aside.
- In a pan, add ½ cup milk and 1 cup powdered sugar. Stir continuously over medium flame until the sugar is completely dissolved. Switch off the flame and add 2 tbsp white sesame seeds and ½ tsp cardamom powder. Mix well and let the mixture cool completely.
- Gradually add the milk-sugar mixture to the flour and knead into a stiff dough. Rest for 10 minutes.
- Place the dough on a kitchen platform or chopping board. Using a rolling pin or pestle, beat and work the dough for 5–7 minutes until it becomes smooth and pliable and the color turns slightly lighter. Alternatively, you can knead the dough well with your hands.
- Dust the dough with a little starch and shape it into a log. Cut it into equal-sized portions.
- Take one portion and roll it into a small ball. Roll it out very thin, thinner than a chapati.
- Dry-roll the suvali for about 5 minutes.
- Heat oil for frying. Carefully add the suvali and fry over medium flame until it turns slightly golden brown, which takes about 1–2 minutes. The suvali will not be crispy immediately after frying.
- Remove the suvali and place it on a wire rack. It will become crisp as it cools.
- Serve the suvali or store it in an airtight container for a longer shelf life.
Notes
- Kneading the Suvali dough with milk makes it soft and enhances its taste.
- Knead the Suvali dough until it is tight and stiff. Do not make the dough too soft.
- If the Suvali dough feels too stiff, add a little water to make it softer.
- Beat the Suvali dough until it becomes soft, pliable, and lighter in color.
- Roll the Suvali dough into very thin puris.
- Fry the Suvali on medium-low heat. Do not fry it on high heat.
- Suvali dough contains sugar, which makes it soft while frying.
- Fried Suvali may feel slightly soft at first, but it becomes crispy as it cools.