Sindhi Gheeyar, Ghevar Recipe for Holi Celebrations(Updated)
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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Fermentation overnight12 hourshrs
Total Time12 hourshrs30 minutesmins
Course: Dessert
Cuisine: Indian
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Servings: 4gheeyar
Ingredients
1cupWhite Flour
1tbspSour Yogurt
1cup Sugar
½cupWater
½Lemon Juice
Saffronfew strings soaked in water
pinch Orange color
½tsp 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.