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 minutesmins
Cook Time25 minutesmins
Resting time30 minutesmins
Total Time1 hourhr
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: 4Servings
Ingredients
2 cups or 200 gramsFine Flour / Maida
½tspCitric Acid
2tspMelted Ghee
2cupsSugar
1cupWater
Saffron
Cardamom Seeds
pinchOrange Color
Nutsto garnish
Silver Léafto 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.