Suvali is a traditional Gujarati-style sweet farsi puri also known as kharkhariya. It is mildly sweet, crispy, and crunchy in taste. It is made with all-purpose flour (maida) and sugar and flavored with cardamom powder. It is generally prepared during festivals like Diwali and Janmashtami. It is easy to make and store in an airtight container for up to 1 month after frying.
I will share a tasty suvali recipe with a perfect ingredient ratio and a few no-fail tips that helps you to make flaky and biscuit-like melt-in-mouth suvali on the first attempt. Do try this!
- Firstly, I made suvali dough with maida and sugar-water mixture flavored with cardamom powder. Traditionally, milk is used to knead suvali dough, but to increase it, it kneads with water.
- Secondly, knead the stiff and smooth dough for suvali. Do not knead soft dough, I recommend adding a sugar-water mixture in batches while kneading to keep it under control. Also beat suvali dough until it becomes smooth, pliable, and lighter in color. This process will help to make crispy and soft suvali.
- Lastly, for frying, add suvali on medium flame, and then lower the flame to make it golden brown. It will become crispy once it is cool down. Also, store them in an airtight container for longer shelf life.
Suvali recipe | Gujarati suvari recipe | Kharkhariya recipe | sweet farsi Puri
- 250 gram or 2 cups all-purpose flour maida
- Pinch of salt
- ½ tsp cardamom powder
- 4 tbsp ghee
- ½ cup or 100 gram of sugar
- ½ cup water
- 4 tbsp white sesame seeds
- Oil or ghee for deep frying
- In a mixing bowl, add maida, a pinch of salt, cardamom powder, and ghee. Mix well.
- Now in a pan, add sugar and water. Stir continuously on medium flame till sugar is completely dissolved. Switch off the gas and add white sesame seeds to the mixture. Cool down completely.
- Then add the sugar-water mixture gradually into the dough and knead stiff dough.
- On a kitchen platform or chopping board, Place dough on it and make it smooth with a rolling pin or pestle for 5-7 min till it becomes pliable and the color turns a little lighter. You can alternatively knead it with your hands.
- Starch the dough and make a log from it. cut it into equal parts.
- Take a small size ball and roll it thinner than chapati.
- Dry roll suvali for 5 minutes.
- Heat oil on for frying and add suvali and fry till it becomes slightly golden brown. It takes 1-2 minutes. It will not be crispy at the time of frying.
- Remove on wire rack suvali become crisp when it is cool down.
- Serve or suvali or store them in an airtight container for longer shelf life.
- Kneading suvali dough with water increases its shelf-life.
- knead the tight and stiff dough for suvali. Do not knead soft dough.
- beat suvali dough until it becomes soft, pliable, and lighter in color.
- roll suvali into very thin puri.
- fry suvali on medium-low flame. Do not fry it on high flame.
- Fried suvali is slightly soft, but it becomes crispy after it cools down.
- Store suvali in an air-tight container.