Instant Sindhi Gheeyar | Holi Recipes – Instant Gheeyar | How to make Instant Sindhi Ghevar (Gheyar)

Instant Sindhi Gheeyar | Holi Recipes – Instant Gheeyar | How to make Instant Sindhi Ghevar (Gheyar)

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.

Instant Sindhi Gheeyar | Holi Recipes – Instant Gheeyar | How to make Instant Sindhi Ghevar (Gheyar)

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. Ensure that the batter is lump-free and smoothly 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. Always check the oil temperature before pouring the batter. 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 removing it from the oil.
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.

The traditional Sindhi Ghevar Recipe and  Besan sev recipe is already available on my website. 

You may also find other Holi recipes on my website, Instant Thandai Powder, Thandai Syrup Recipe, Mango Thandai Falooda, Thandai Ice Cream, Thandai Peda Recipe, Aloo and Mint Kachori, Dahi Vada Recipe, and many more.

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

Indian Breakfast Recipes
Indian snacks Recipes
Indian Lunch Recipes
Indian Vegetarian Recipes
Indian Bread Recipes
Indian Fasting Recipes
Indian Desserts Recipes

Recipe Video

Recipe Card

How to make Instant Sindhi Gheeyar at home Step by Step Instructions

1. In a mixing bowl, take 2 cups or 200 grams of fine flour (maida in Hindi) 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. Note – Do not add too much water at this stage; water can be added at a later stage if required.
   
3. Using your hands, whisk in one direction for 5 to 8 minutes.
   
4. There are three ways to check if the batter is perfect. First, the batter should have the 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. Note – The batter should be of medium consistency and not too runny.
   
7. Clean all 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 in the water. 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 is required in this recipe. Note – It takes only a few minutes to make this syrup; secondly, the syrup may slightly thicken after resting. Ensure that you take care of this point.
    
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. Note – Not much oil is required to fry the ghevar. Ensure you use a flat pan or a frying pan to fry them.
    
15. Drop a little batter in the oil to check the temperature. The oil should be moderately hot and the batter should pop up in a few seconds.
    
16. Drop the batter vertically, horizontally, and circularly after a gap of a few seconds. Note – If you add the batter in one go, there are chances a lump can be formed and the batter may overlap, adding the batter after a few seconds will help to get a proper shape.
    
    
    
17. The gas flame should be medium.
    
18. Do not flip immediately, let the ghevar fry for a minute. Using a knife clear the sides 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. Note – Do not soak the ghevar for a long time in the syrup; else it may turn soggy after some time.
    
21. To drain the excess sugar syrup, transfer the ghevar to a wire spatula after a few seconds.
    
    
22. Garnish with nuts and silver varq to a give market-style look.
    
23. Enjoy and Happy Holi.