Gheeyar~Sindhi Jalebi! A video Recipe

Alka Keswani — Sun, 06 Apr 2014 14:37:58 +0000

Dr Rajesh Khatwani, is a passionate cook and enthusiastic baker. Let me introduce Dr Khatwani, in his own words… “I am a practicing pediatrician in Ahmadabad. Wild life photography and cooking difficult dishes are two of my favorite hobbies. It started with cakes and kulfis—I learnt from my mother. I have tamed few of challenging dishes; Rasgullas, Sugar free Rasmalai ( Which won me 1st prize in male medicos cooking contest), Egg less Pineapple pastries (1st prize), Pizzas, Christmas cake and egg less baked caramel custard (on TV9 Gujarati ) and Khorak which was telecast on ETV Gujarati. ( I was first male viewer who was invited for cooking in their kitchen). My fresh orange cake and fresh Pineapple cake are always in demand by my family”. And here is what he shares with us, regarding Gheear/Gheeyar, a Sindhi delicacy… “Gheeyar is a Sindhi special Holi recipe. A well fermented maida batter is poured in hot oil with 5 fingers in a circulatory movements. Fried Gheeyar is then transferred to sugar syrup. It is commonly known as Sindhi Ghevar but it is quite different from Ghevar and Jalebi. After my Khorak show, I decided to try Gheeyar. It took lot of trials over months together before I could define a final fool proof recipe. I could present it on ETV Rasoi show on 16th March 2014. I am glad to mention that this ETV rasoi show video also will be the first video on Gheeyar available on net just like my Khorak show video. I am thankful to ETV Rasoi show for giving me chance to present such challenging Sindhi dishes and to Alka Keswani for inviting me to present it on SindhiRasoi.com” Print Gheeyar~Sindhi Jalebi! A video Recipe Rating 5.0 from 1 reviews Gheeyar is a Sindhi Sweet made during Holi festival, a huge crunchy jalebi , it is most sought after sweet during the festival of colours ! Ingredients For batter: Before Fermentation ½ kg All Purpose flour 1 cup Curd 1.5 cup Water (1 cup means 240ml) After Fermentation 4 tbsp All purpose flour 2 tbsp Gram flour (Besan ) Edible Food colour -1/4+1/8 tsp (Kesar Yellow) For Syrup 2.5 cups Sugar 1 cup Water 5 Green cardamoms ½ tsp Alum powder For Garnishing Pistachios Almonds, Silver varq Rose petals (Preferably Organic) Method Mix All purpose flour, curd and water and keep the mix at room temp for minimum 48 hrs and for 3 days in Winter. Stir it every 12 hours.You will see that the dough gets doubled in size within 12-24 hrs.This semisolid mix becomes the batter of thin pouring consistency after the fermentation for 48 hrs. This is very crucial step for Gheear making. Now add 4 tbs of Maida to make it of right consistency--little thicker and to reduce its sourness. Add 2 tbsp of besan to give crispiness to Gheeyar. Add color and the batter is ready. Meanwhile, make a sugar syrup by dissolving sugar in water and making ½ string syrup--i.e heat it to the level of 104 cg. Add cardamom and Alum powder to prevent recrystallization. In a pan,heat oil with ring mould in it and keep the flame to medium. Mix the batter with hand vigorously. Dip all fingers of your hand up to knuckles in the batter and make a net like design inside a ring mould by rotating all 5 fingers in circular fashion for 4-5 times and then bringing all 5 fingers together to make the thick border of Gheeyar.(Watch the video to understand the technique properly). Fry it till crispy, flip it and fry other side also. Dip it in Sugar syrup for a minute or so. Remove it in a plate. You can use a plain plastic bottle, instead---Make 5 holes of approx 6 mm diameter in the base of big Jalebi bottle. Fill the batter in bottle to half. Make Gheeyar in similar way with bottle and flip the bottle and make border with single main nozzle. Garnish Gheeyars with crushed Pistachios and Almonds. Decorate with Silver varq and rose petals. Serve with smile. 3.2.2265 Thank you Dr Khatwani, for honoring my blog by sharing this wonderful video recipe. I am sure this is going to help so many Sindhis, as well as Non Sindhis, who thought that Gheeyar could be only bought from sweet shops. Check the video of making of gheeyar ! Gheeyar from Dr Khatwani on Vimeo.

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Seero Malpuro|Two Malpua recipes| Low fat Recipe.

Alka Keswani — Tue, 22 Mar 2011 12:58:41 +0000

Now that we are done with Holi, the festival of colors for Indians, its time to share with you, this year’s Holi Special Sweet, Seero Malpuro or Malpua served with Sooji Halwa. Making a sweet dish is always a challenging job for me, because I am paranoid about adding the heaps of sugar as suggested in any recipe of ‘sweets’. I, almost always, halve the quantity of sugar while following a recipe, fearing that the sweet dish might turn out ‘too sweet (Duh !!) This backfires many times, especially while making some traditional sweets where the texture of sweet depends upon the consistency of sugar syrup or amount of sugar added. This is the reason, I dislike making sweets, and my teeny weeny sweet cravings, if any, are easily calmed down by a bite of semi-dark chocolate or by some raisins or dried apricots. But Indian festivals fail to make a mark, if not celebrated with some sweets. So while Gujiyas and Ghear (large jalebies), shakarpada etc are generally made on the occassion of Holi, I attempted to make Malpua , known as Malpura in Sindhi. Traditionally, Malpua is a sweet made from All purpose flour mixed with reduced milk (Milk of very thick consistency), and mawa/khoya. The batter is then fried as pancakes in batches, dunked in sugar syrup and served with either Rabri or curd/yogurt. Some prefer it with milk, while Sindhis generally serve it with ‘ Sooji jo seero‘ or semolina halwa, which is again made from semolina, milk, sugar syrup etc. Though it makes a yummy combination and any lover of sweet will drool over it, I dread making it, considering the amount of sugar that goes in, to cook this double whammy. But festivals being time to indulge, I took a plunge this time. I was up for the disaster, but somehow all was well in the end.Read further to unfold the whole drama that almost ruined my Holi, or else simply scroll down, for the recipes of the mighty Malpura (Malpua) and skip the later part. First let me share the traditional recipe, followed by some notes and tips to make a healthier, low fat version. Traditional Recipe of Malpua :(Note:There are many *traditional *ways to make this !) (Makes approx. 15-18 pancakes depending upon the size) Print Seero Malpuro|Two Malpua recipes| Low fat Recipe. Malpura is a sweet , shallow fried Indian style pancake, dunked in sugar syrup and generally relished with curd (yogurt) or Sooji halwa. Ingredients Maida or All purpose flour 250 gms Baking powder, just a pinch Milk around 650 ml (Boil around 500 ml of milk till reduced to almost half, set aside remaining 250 ml to adjust the consistency of batter) Khoya/mawa 40-50 gms Oil for shallow frying ( Prefer Ghee, for an authentic flavor) Fennel seeds 1 tsp or more Black pepper corns 4-5 Maida or All purpose flour 250 gms Baking powder, just a pinch Milk around 650 ml (Boil around 500 ml of milk till reduced to almost half, set aside remaining 250 ml to adjust the consistency of batter) Khoya/mawa 40-50 gms Oil for shallow frying ( Prefer Ghee, for an authentic flavor) Fennel seeds 1 tsp or more Black pepper corns 4-5 Sugar 500 gm Water 1 and half cup or more (we need syrup of one string consistency) Green cardamom 2-3 Saffron strands few (optional) Unsalted pistachios to garnish Method Sieve the maida with baking powder. Be very very cautious about adding just a pinch of baking powder. Anything more than that will burst your Malpuras while frying. Trust me, I went through this :-(. Boil approximately 500 ml of milk and simmer till reduced to half of its quantity.Gently mix khoya /mawa to this to make the mixture more creamy and thick. If mawa is unsweetened then add around 2 spoons of sugar to the mixture. Now take a deep mixing bowl, add maida and baking powder mixture, fennel seeds, pepper corns, and mix the warm or cooled (never hot) milk -mawa mixture and mix well to form a lump free batter. The batter should be of thick pouring consistency , so if needed keep on adding the reserved 150 ml of milk, adding very little at a time. The amount of milk required to achieve the perfect consistency varies from 75 ml to 200 ml, depending upon how thick your milk-mawa mixture is.So trust your instincts. In the meantime make sugar syrup by boiling sugar, cardamom and water .If adding saffron, soak it in warm milk for sometime and then add in sugar syrup anytime in between. Now in a flat bottomed fry pan or kadai, heat ghee/ oil or mixture of ghee and oil to shallow fry Malpuras. Carefully spread a ladle full of batter in ghee to make a small pancake. Fry on medium to low flame.Turn it gently and fry on other side till it is crisp brown from sides. Remove from oil and soak in sugar syrup (warm) for about 2 minutes or so and then drain on a colander . Repeat the procedure for the remaining batter. Depending upon the size of pan, you can fry 2 -3 pancakes in one single batch. Garnish with sliced unsalted pistachios and serve with either Rabri or curd or like seen in picture, with Sooji Halwa. Now let me share with you all some problems faced by me while making malpuas and some tips to make healthy ones. In hurry, I added hot, reduced milk to the flour, that left me with a lumpy batter. I tried to whisk a lot, to smooth-en the batter, but the stubborn lumps refused to disappear. I made the next blunder mistake... I tried to blend the batter, simply being forgetful about the presence of fennel seeds and pepper corns. The blended mixture was pasty, sticky (due to the hot milk), and bit bitter due to grounded pepper. Then despite of being careful, I added a tad bit more of baking powder. As a result the pancakes just kinda disintegrated into small pieces in hot oil. Darn, I never thought I could be that stupid in kitchen 🙁 Well, not willing to give up, I prepared a fresh batter, this time with mixture of wheat flour and Maida (simply because of lack of sufficient maida). I applied the process of mixing a cake batter while mixing the malpua batter. So I mixed flour and a pinch of baking powder and sieved it in a huge mixing bowl. I made a well in the center of flour and added some of the milk (yes, plain milk..not condense or reduced). Slowly, with a fork spoon, I mixed some batter in the milk that was in the ' well'. Slowly and gradually, kept pulling in some flour in the 'well' and adding some milk, mixing,incorporating more flour, adding milk, mixing...so on and so forth, till whole of the flour turned into a smooth batter. There wasn't a single lump..I swear !!!!. Then added fennel seeds and pepper corns. Remember to always shallow fry malpuras in a flat bottomed pan or kadai. Though shallow fried, these tend to absorb lots of oil, hence I first drained these on a kitchen towel and then added in the warm syrup. For trial, I tried to cook these as normal pancakes, with just few drops of oil on a nonstick pan and the results were not bad. Since cooked in less oil and that too on a nonstick pan, the malpuras were not as crispy and heavenly as the fried ones, but taste wise it was not bad at all. So now I know, that even though there was no reduced milk and khoya/mawa in the malpuras, but still these tasted good enough to be labelled as a festival food. These malpuras were served with sooji halwa.You can find its recipe here 2.2.1

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Gheeyar~Sindhi Jalebi! A video Recipe

Seero Malpuro|Two Malpua recipes| Low fat Recipe.