How to Make Instant Sindhi Gheeyar, Holi Recipe(Updated)

How to Make Instant Sindhi Gheeyar, Holi Recipe

Sindhi Gheeyar or Ghevar is a traditional and popular sweet dish from the Sindhi Cuisine of India. It is a special dessert for Holi. It is prepared and served on other occasions, such as weddings and celebrations.

The traditional method of making Sindhi Gheeyar or Sindhi Ghevar involves pouring a well-fermented batter made from maida (a fine flour) into hot oil with five fingers in vertical, horizontal, and circular movements, and deep-frying it. The fried Ghevar is then transferred to the sugar syrup and garnished with nuts.

This Sindhi Gheeyar or Sindhi Ghevar is different from Rajasthani Ghevar. Sindhi Gheeyar or Sindhi Ghevar is similar to Jalebi; the only difference is the pattern used to make them.

Today, I am sharing an instant Sindhi Gheeyar or Instant Sindhi ghevar recipe. A simple and quick method with no compromise to the traditional ghevar, both in taste and texture. Simple three ingredients – maida (the fine flour), critic acid, and ghee; (without curd and baking soda).

Making Sindhi Ghevar at home is slightly tricky; following the video and step-by-step instructions, you can easily make them.

Here are a few suggestions to make Instant Sindhi Gheeyar or Instant Sindhi Ghevar at home:

1. The batter preparation is the most crucial step in this recipe. The batter should be lump-free and smooth flowing with medium consistency.
2. The consistency of the sugar syrup is another crucial step in this recipe. No string or tar is required; the syrup should be sticky. Rub a little syrup between your fingers; you should feel the stickiness on your fingers.
3. Always use a flat pan or frying pan to fry the Ghevar.
4. The gas flame should be medium.
5. The oil should be moderately hot, and once you pour the batter into the oil, it should pop up after a few seconds.
6. Immediately transfer the Ghevar into the lukewarm sugar syrup after frying.
7. Before soaking the ghevar in the syrup, re-check the consistency.
8. You can pre-heat it again and add a little water to adjust the syrup consistency if it’s too thick.
9. Ensure not to soak the Gheeyar or Ghevar for a long time in the syrup; otherwise, it may turn soggy after some time.

You may also find other Holi recipes on my website, including traditional Sindhi Ghevar Recipe, Besan sev Recipe, Instant Thandai Powder, Thandai Syrup Recipe, Mango Thandai Falooda, Thandai Ice Cream, Thandai Peda Recipe.

Plus you can also have a look at our other collections:

Indian snacks Recipes – Rava Besan Dhokla Recipe, Aloo Mint Kachori, Dahi Vada, Moong Dal Kachori.

Indian Paratha Recipes – Rajgira Paratha, Easy Sprouted Moong Paratha Recipe, Moong Dal Paratha.

Indian Fasting Recipes – Farali Pattice, Rajgira Halwa, Farali Dhokla, Rajgira Paratha Recipe.

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Indian Breakfast Recipes – Oats Chilla, Dhebra Recipe, Atta Halwa, Gujarati Khaman Dhokla.

Indian Lunch Recipe – Dahi Ki Kadhi, Meethe Chawal, Rice Flour Sev Recipe, Besan Ki Sabji.

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How to Make Instant Sindhi Gheeyar, Holi Recipe(Updated)

Sindhi Gheeyar is a traditional and popular sweet dish from the Sindhi Cuisine of India. It is a special dessert for Holi. It is prepared and served on other occasions, such as weddings and celebrations.

The traditional method of making Sindhi Gheeyar or Sindhi Ghevar involves pouring a well-fermented batter made from maida (a fine flour) into hot oil with five fingers in vertical, horizontal, and circular movements, and deep-frying it. The fried Ghevar is then transferred to the sugar syrup and garnished with nuts.

This Sindhi Gheeyar or Sindhi Ghevar is different from Rajasthani Ghevar. Sindhi Gheeyar or Sindhi Ghevar is similar to Jalebi; the only difference is the pattern used to make them.

Today, I am sharing an instant Sindhi Gheeyar or Instant Sindhi ghevar recipe. A simple and quick method with no compromise to the traditional ghevar, both in taste and texture. Simple three ingredients – maida (the fine flour), critic acid, and ghee; (without curd and baking soda).

Prep Time5 minutes mins

Cook Time25 minutes mins

Resting time30 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: Indian

Keyword: ghevar banana, ghevar banane ka tarika, ghevar in Hindi, ghevar kaise banta hai, ghevar recipe, Haldiram ghevar, holi recipes, how to make instant sindhi ghevar, how to make instant Sindhi gheyar, instant gheeyar, Instant sindhi gheeyar, instant sindhi ghevar, instant sindhi gheyar, recipe of Sindhi ghevar, sindhi gheeyar, sindhi ghevar in Hindi, Sindhi Ghevar Recipe

Servings: 4 Servings

Ingredients

• 2 cups or 200 grams Fine Flour / Maida
• ½ tsp Citric Acid
• 2 tsp Melted Ghee
• 2 cups Sugar 
• 1 cup Water 
• Saffron 
• Cardamom Seeds 
• pinch Orange Color
• Nuts to garnish
• Silver Léaf to garnish

Instructions

• Take 2 cups or 200 grams of flour (maida) in a sieve and sift the flour.
• Add ½ tsp of critic acid and mix well. Add water in batches and prepare a lump-free smooth-flowing medium consistency batter.

  Tip*- Do not add too much water at this stage. If needed, add water later.
• Using your hands, whisk in one direction for 5 to 8 minutes.
• There are three ways to check a perfect batter. First, the batter should have a flowing consistency.
• Second, the batter should be very smooth with a glossy finish.
• Third, dip your fingers in the batter and move it slightly upwards. The batter should flow down smoothly without any breaks.

  Tip*- The batter should be of medium consistency and not too runny.
• Clear the sides of the bowl, cover, and let the batter rest for 30 minutes to 1 hour.
• Add 2 cups of sugar and 1 cup of water to a pan and stir until the sugar dissolves. Let the water come to a boiling point.
• Once the syrup boils well, add saffron and cardamom seeds and mix it well.
• The sugar syrup should be sticky, and no string consistency or tar is required in this recipe.

  Tip*- It takes only a few minutes to make this syrup; secondly. The syrup may slightly thicken after resting.
• After the batter has rested, you can see some air bubbles in the batter. The batter has fermented well. Whisk in one direction for a few seconds.
• Add a pinch of orange color and 2 tsp of melted ghee and mix all the ingredients.
• Transfer the batter into a piping bag and cut it slightly (a small cut) with scissors.
• Take a flat pan and place a ring in the pan. Add oil up to half the ring size.
• Drop a little batter in moderately hot oil, and if the batter pops up in a few seconds, the oil temperature is perfect for frying.
• Drop the batter vertically, horizontally, and circularly after a gap of a few seconds.

  Tip* – If you drop the batter in one go, it may overlap and form lumps.
• The gas flame should be medium.
• Do not touch and let the ghevar fry for a minute. After a minute, clear the sides with a knife and remove the ring.
• Flip and fry until it turns crispy.
• Remove and immediately transfer the fried ghevar into a lukewarm syrup for a few seconds.

  Tip* – Do not soak the ghevar for a long time in the syrup; it may turn soggy after some time.
• Transfer the ghevar to a wire spatula to drain the excess sugar syrup
• Garnish with nuts and silver varq to give a market-style presentation.
• Enjoy and Happy Holi.

How to make Instant Sindhi Gheeyar at Home Step by Step Photos

1. Take 2 cups or 200 grams of flour (maida) in a sieve and sift the flour.
   
2. Add ½ tsp of critic acid and mix well. Add water in batches and prepare a lump-free smooth-flowing medium consistency batter. Tip*- Do not add too much water at this stage. If needed, add water later.
   
3. Using your hands, whisk in one direction for 5 to 8 minutes.
   
4. There are three ways to check a perfect batter. First, the batter should have a flowing consistency.
   
5. Second, the batter should be very smooth with a glossy finish.
   
6. Third, dip your fingers in the batter and move it slightly upwards. The batter should flow down smoothly without any breaks. Tip*- The batter should be of medium consistency and not too runny.
   
7. Clear the sides of the bowl, cover, and let the batter rest for 30 minutes to 1 hour.
   
8. Add 2 cups of sugar and 1 cup of water to a pan and stir until the sugar dissolves. Let the water come to a boiling point.
   
9. Once the syrup boils well, add saffron and cardamom seeds and mix it well.
   
10. The sugar syrup should be sticky, and no string consistency or tar in this recipe. Tip*- It takes only a few minutes to make this syrup; secondly. The syrup may slightly thicken after resting.
    
11. After the batter has rested, you can see some air bubbles in the batter. The batter has fermented well. Whisk in one direction for a few seconds.
    
12. Add a pinch of orange color and 2 tsp of melted ghee and mix all the ingredients.
    
13. Transfer the batter into a piping bag and cut it slightly (a small cut) with scissors.
    
14. Take a flat pan and place a ring in the pan. Add oil up to half the ring size.
    
15. Drop a little batter in moderately hot oil, and if the batter pops up in a few seconds, the oil temperature is perfect for frying.
    
16. Drop the batter vertically, horizontally, and circularly after a gap of a few seconds. Tip* – If you drop the batter in one go, it may overlap and form lumps.
    
    
    
17. The gas flame should be medium.
    
18. Do not touch and let the ghevar fry for a minute. After a minute, clear the sides with a knife and remove the ring.
    
19. Flip and fry until it turns crispy.
    
20. Remove and immediately transfer the fried ghevar into a lukewarm syrup for a few seconds. Tip* – Do not soak the ghevar for a long time in the syrup; it may turn soggy after some time.
    
21. Transfer the ghevar to a wire spatula to drain the excess sugar syrup.
    
22. Garnish with nuts and silver varq to give a market-style presentation.
    
23. Enjoy and Happy Holi.
    

FAQs

Conclusion

In this Instant Sindhi Gheeyar Recipe, we have shared how to make Gheeyar or Ghevar instantly with all the tips and tricks. A simple and quick method with no compromise to the traditional ghevar, both in taste and texture. Simple three ingredients – maida (the fine flour), critic acid, and ghee; (without curd and baking soda). This Holi, try this delicious, juicy ghevar at home. 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.