When it comes to the world of sweets, there are so many varieties within Indian cuisine. From hot Gajar ka Halwa to chilled milky Kulfi, the options to choose from are endless. Many Indian sweet enthusiasts claim they have tried it all. Well, have you tried this crispy Sindhi sweet called Gheeyar or Sindhi Ghevar? If not, you are in for a delicious adventure. Sindhi Gheeyar is a sweet popularly enjoyed during the festival of Holi. It tastes similar to Jalebi, with differences in size and texture. Sindhi Gheeyar is super crispy and made up of the thinnest strands bound together in a big disc. It is usually in orange and yellow colour. The taste is full of chaashni (sweet sugary syrup) with a hint of cardamom.
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You can buy Gheeyar from any Sindhi sweet shop or even make it at home. The preparation style of this sweet is also quite interesting. Gheeyar is made by pouring a well-fermented maida batter into hot oil. A popular way to do so is by dipping your hand in the batter and moving it in circular motions over the oil. This is done inside a ring placed in the oil to get the desired circular shape. Fried Gheeyar is then transferred to sugar syrup. Several videos of confectioners preparing this sweet are also circulating on social media. Here is one such clip:
You can also prepare Sindhi Gheeyar at home by using a piping bag to pour the batter. Read on for the recipe.
How To Make Sindhi Gheeyar At Home | Sindhi Ghevar Recipe
Take a large bowl and add refined flour, curd, and orange food colour. Add water in small quantities slowly and mix the batter. Make a medium batter, neither thin nor thick. Let the batter ferment for 8-10 hours. Do not refrigerate the batter. For the sugar syrup, melt sugar in a pan along with water. Add cardamom and some more orange food colour.
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Once the batter has fermented, add baking soda and mix well. Transfer the batter into a piping bag and make a tiny cut at the bottom. Heat oil in a pan on medium heat and put the ring cutter. Now pour the batter from the piping bag inside the ring in a circular and zig-zag motion quickly. Gently remove the ring cutter and let the Gheeyar fry from both sides for 2 minutes. Transfer it to the sugar syrup and quickly remove it. Here is the full step-by-step recipe.
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About Jigyasa KakwaniJigyasa finds her solace through writing, a medium she is exploring to make the world more informed and curious with every story published. She is always up for exploring new cuisines, but her heart comes back to the comforting ghar-ka-khana.