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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Gheear~Sindhi style Jalebi

Alka Keswani — Thu, 13 Mar 2014 15:58:34 +0000

Holi, the spring festival of India, is around the corner.With just few days remaining in the festival of colours, many people asked for the recipe of traditional Holi sweet of Sindhis, Gheear or the jumbo jalebi. For sindhis, Holi means going crazy over sweets like Praghree, Gheear, Malpura etc. The recipe of typical Sindhi sweet, Praghree, the crispy layered pastry stuffed with Khoya, is already shared here, while that of malpura is here Last year I tried making gheear too but my attempts went into vain, when the under- fermented batter refused to turn into slim pearly droplets that bind together to make a circular mesh like sweet called gheear! All I got was the thick jalebi like sweet, that didn’t look even remotely related to gheear. This year things were better, yet far from perfect. Hopefully till next Holi, my gheear making skills will improve 😉 The batter is almost same as that of jalebi, but the way the batter is pipe out is different in gheear. Unlike concentric shaped jalebis, the gheear is made by squeezing out the batter through tiny hole of cloth or nozzle of bottle, in random directions. More details in the recipe that follows… Print Gheear~Sindhi style Jalebi Crisp and juicy jalebi like sweet, soaked in saffron mixed cardamom flavored syrup, enjoyed during Holi festival Ingredients For Gheear (Makes 7-8 pieces ) 1½ cups All purpose flour ¾th cup Yogurt (Yogurt is always half the quantity of the flour , 2:1 ratio) 2 tbsp cornflour Few drops of Jalebi colour (Red orange or yellow) Optional For Sugar Syrup 2 cups of sugar 1½ cups of water 3-4 green cardamons or ¼ tsp of cardamon powder ½ tsp of good quality saffron Unsalted pistachios and dried rose petals for garnish Method To make the batter, in a large bowl, mix 11/4 cup of maida (and save the remaining ¼ th cup), 2 tbsp of cornflour and ¾ th cup of beaten yogurt and mix well. Add little amount of water (Around ¼ to ½ cup, depending upon the consistency of yogurt), and mix vigorously to make a smooth, lump free batter. Keep whisking or mixing with your fingers for at least 15 minutes. Cover the bowl with a lid and let the batter ferment for 24 hours. The batter is generally made with just water and flour, but it might require around 32-48 hours to ferment well, depending upon the weather. Hence Yogurt is added to add the sourness and aid the process of fermentation. When the batter is fermented well, add the remaining ¼th cup flour and food colour (if using..I didn't used any!) and mix vigorously for around 10 minutes. Meanwhile in another pan, mix sugar, water, cardamom and saffron and make a syrup of one string consistency. Heat ghee or refined oil in flat bottomed pan. The diameter of pan should not exceed 12 cm. Or else use the shallow, 10 cm in diameter, metal cooking ring. Place it in the pan and pour the batter inside the ring. The aim is to make gheear that is around 8-10 cm in diameter or else it might break while turning in hot oil. Now pour the fermented batter into ziplock bag (and snip off one of the corner, making a tiny hole) , or muslin cloth (and make potli of it, then cut a small hole), or in a plastic squeeze bottle with small nozzle. Quickly pipe out the freely flowing batter in random directions to make a mesh like design. It needs patience and practice to make perfect design. For now, lets be contented with the taste of gheear rather than the look of it. Remove the ring, if using, and turn gheear gently, once or twice, frying it on medium to low flame, till light golden colour. Remove from oil, and soak for a minute or so, in warm syrup (neither hot nor cold). Drain and keep aside, un covered till the syrup coated gheear becomes more crisp. Repeat the procedure till all the batter is consumed. Store in airtight containers, only after thoroughly cooled. Shelf life is 2-5 days depending on the weather. 3.2.2265 Wishing you all a very happy, colourful and safe Holi !

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Gheeyar~Sindhi Jalebi! A video Recipe

Gheear~Sindhi style Jalebi