Sindhi Gheeyar, Ghevar Recipe for Holi Celebrations
Sindhi Ghevar (Gheeyar) is a delicious, mouth-watering mithai or a dessert recipe prepared specially during the Holi festival. This mithai is the same as the famous Indian sweet Jalebi, but the preparation process is far more distinct. The fermented batter is poured into hot oil with five fingers in a circular manner; it is large in size and shape. Sindhi people often top the ghevar with besan sev to balance the sweetness and relish this dessert with a chilled glass of Thandai.
Ghevar is a traditional sweet in India that originated in a region of Rajasthan. It is also popular in northern parts of India, especially in Delhi and the surrounding regions. Traditional sweet ghevar was made only during special occasions, as festivals within India – as Rakhi or Teej.
The Ghevar recipe’s main ingredients are sugar and milk. The best part is any variations to this recipe are possible in several distinct ways – Malai Ghevar, Rabdi Ghevar, and Mawa Ghevar. The most popular form of Ghevar is plain ghevar, prepared with desi ghee (clarified butter), fresh cream, dry fruits, and saffron-based rabdi.
Every city or region has its ways, traditional customs, and technique for preparing the ghevar recipe. Today, we are sharing the recipe of the Sindhi version of the Ghevar, known as Gheeyar in Sindhi, and is the most common Sindhi dessert recipe for Holi celebrations. Making this Gheeyar or ghevar at home seems a very tedious task. However, this ghevar recipe is simple, and you can make it effortless at home.
Once you go through the easy-to-follow instructions of this simple ghevar banane ki recipe, you’ll make classic gheeyar or ghevar just like a professional chef in no time. If you’ve ever wondered how to make a gheeyar recipe at home, our recipe is the perfect starting point to try out this popular dessert!
In the traditional method, the well-fermented maida batter is poured in hot oil with five fingers in circulatory movements, but here I have used the piping bag to make it easy, simple, and not messy. Then the fried gheeyar is transferred to the sugar syrup and garnished with dry fruits.
Finally, if you are looking for a simple and quick instant ghevar recipe with no compromise to the traditional ghevar recipe in taste and texture, check out this Instant Sindhi Gheeyar Recipe. Simple three ingredients – maida (the fine flour), critic acid, and ghee; (without curd and baking soda). Also, a few more Holi recipes – Besan sev Recipe, Instant Thandai Powder, Thandai Syrup Recipe, Mango Thandai Falooda, Thandai Ice Cream, and Thandai Peda Recipe are available on the website.
Plus, you can also have a look at our other collections:
Indian Breakfast Recipes – Baked Beans Indian Style, Masala Umpa, Moong Paratha.
Indian Lunch Recipes – Chana Dal Recipe, Theeki Meethi Lauki Ki Sabji, Tomato Kadhi.
Indian Snacks Recipes – Khaman Dhokla, Dahi ke Rice Pakora, Aloo Mint Kachori, Instant Chakli recipe.
Indian Bread Recipes – Rajgira Paratha, Easy Sprouted Moong Paratha Recipe, Moong Dal Paratha.
Indian Fasting Recipes – Farali Pattice, Rajgira Halwa, Farali Dhokla, Farali Aloo ki Sabji.
Indian Desserts Recipes – Dates Ladoo, Caramel Chocolate Fudge, Gulkand Chocolate Mithai, Mango Kulfi.
Table of Contents
Recipe Video
Recipe Card
Sindhi Gheeyar, Ghevar Recipe for Holi Celebrations(Updated)
Ingredients
- 1 cup White Flour
- 1 tbsp Sour Yogurt
- 1 cup Sugar
- ½ cup Water
- ½ Lemon Juice
- Saffron few strings soaked in water
- pinch Orange color
- ½ tsp Ghee
- Almonds and Pistachios Garnish
Instructions
The Batter for Gheeyar.
- Add 1 cup maida and 1 tbsp of sour curd in a mixing bowl.
- With a whisk, prepare a lumps-free and medium-consistent flowing batter by adding little water in batches.
- Whisk in one direction for a minute with your hand. Air will incorporate into the batter.
- Cover the bowl and keep it in a warm place overnight for fermentation.
- After fermentation, a few bubbles can be seen in the batter the next day.
- Add a pinch of orange color and ½ tsp ghee to the batter.
- Mix all the ingredients well. Whisk the batter for a minute in one direction only.
- Pour batter into a piping bag.
- Now slightly cut the edge of the piping bag with scissors.
Sugar Syrup Preparation.
- Add 1 cup of sugar and ½ cup of water to a pan. Mix all the ingredients well and let the water boil.
- Add half lemon juice to it and mix it well.
- After one or two boils, add little saffron (optional) soaked in water into the boiling syrup. Add orange color if you don't like saffron.
- Boil the sugar syrup for 2 to 3 minutes. If the syrup is sticky and half-string consistency, the sugar syrup is ready. Keep aside.
Frying the Gheeyar
- Take an oval shape kadai or a non-stick flat pan, pour oil, and keep a small ring in the pan or a kadai.
- The oil should be medium-hot. Pour the batter horizontally, vertically, and circularly around the ring once or twice with the piping bag.
- Adjust the thickness of the Gheeyar as per your preference.
- Lower the gas flame and allow the gheeyar to fry for a minute. Clear the batter with a knife if it sticks to the ring.
- With the help of tongs, take the ring out of the pan.
- Flip occasionally and fry on both sides.
- Immediately transfer the fried gheeyar to lukewarm sugar syrup for 2 to 3 minutes.
- With the help of tongs, remove the gheeyar from the syrup. Hold it for a minute to drain out the excess syrup.
- The gheeyar is ready.
- Garnish it with sliced almonds and pistachios, and be ready to serve.
Notes
- Don’t soak the Ghevar in the sugar syrup for a long time.
How to make Sindhi Ghevar (Gheeyar) at Home Step by Step Photos
The Batter for Gheeyar
- Add 1 cup maida and 1 tbsp of sour curd in a mixing bowl.
- With a whisk, prepare a lumps-free and medium-consistent flowing batter by adding little water in batches.
- Whisk in one direction for a minute with your hand. Air will incorporate into the batter.
- Cover the bowl and keep it in a warm place overnight for fermentation.
- After fermentation, a few bubbles can be seen in the batter the next day.
- Add a pinch of orange color and ½ tsp ghee to the batter.
- Mix all the ingredients well. Whisk the batter for a minute in one direction only.
- Pour the batter into the piping bag.
- Now slightly cut the edge of the piping bag with scissors.
Sugar Syrup Preparation
- Add 1 cup of sugar and ½ cup water to a pan. Mix all the ingredients well and let the water boil.
- Add a half lemon juice to it and mix it well.
- After one or two boils, add little saffron (optional) soaked in water into the boiling syrup. Add orange color if you don’t like saffron.
- Boil the sugar syrup for 2 to 3 minutes. If the syrup is sticky and half-string consistency, the sugar syrup is ready. Keep aside.
Frying the Gheeyar
- Take an oval shape kadai or a non-stick pan, pour oil, and keep a small ring in the pan or a kadai.
- The oil should be medium-hot. Pour the batter horizontally, vertically, and circularly round the ring once or twice with the piping bag.
- Adjust the thickness of the Gheeyar as per your preference.
- Lower the gas flame and allow the gheeyar to fry for a minute. Clear the batter with a knife if it sticks to the ring.
- With the help of tongs, take the ring out of the pan.
- Flip occasionally and fry on both sides.
- Immediately transfer the fried gheeyar to warm sugar syrup for 2 to 3 minutes.
- With the help of tongs, remove the gheeyar from the syrup. Hold it for a minute to drain out the excess syrup.
- The gheeyar is ready.
- Garnish it with sliced almonds and pistachios, and be ready to serve.
Notes
- Don’t soak the Ghevar in the sugar syrup for a long time.
FAQs
How many days does ghevar last?
Unsweetened Ghevar stays good for at least a month in dry weather one can usually store it with minimal fuss. In humid conditions, however, the shelf life reduces. One might need to create a simple sugar syrup when consuming sweetened Ghevar. The sweetened ghevar stays fresh for just over three to four days with proper storage.
Should ghevar be kept in the fridge?
Ghevar is best when eaten fresh to get the full flavor. If you want to store them, place them in an airtight container so they stay crunchy for longer. If your ghevar has soaked up some excess syrup, shake off the excess liquid before storing them.
Is ghevar unhealthy to eat?
Ghevar is a healthy food, especially for those who suffer from acidity, bloating, and restlessness, common symptoms of bad weather. Ghevar contains nourishing properties that can help to combat these unpleasant feelings.
Conclusion
In this Ghevar (Gheeyar) recipe, we have shared tips and tricks on how to prepare the fermented batter for the gheevar, the correct method of preparing the sugar syrup, and to fry the ghevar. Make this gheevar recipe at home at a minimal cost and say a big No to the expensive market mithai. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.