Holi is one such colourful festival, everyone from kids to grown-ups love to celebrate it! And if it’s a festival in India, there ought to be sweets and snacks to go with it. Sindhi Geeyar is perfect sindhi holi dessert. Today I am sharing the recipe of Gheeyar or Ghear. It is basically a Sindhi specialty.
Ingredients of Sindhi Geeyar
- Sugar – 1.5 cups
- Water – 1 cup
- Saffron – a few strands, soaked in warm water
- Cardamom – 3/4 tsp
- Rose essence – 3/4 tsp
- Lime juice – 1 tsp
- Milk – 1 tbsp
Gheeyar Batter
- Maida 450 grams
- Curd – 1 cup
- Water – 2 cups
- Besan – 5 tbsp
- Baking soda – A pinch
- Baking powder- 1/2 tsp
- Food color – 3/4 tsp. Yellow color
- Oil – For deep frying
For Garnishing
- Saffron
- Slivered Pistachios
- Silver vark
- Rose petal
how to Make Sindhi Geeyar
- Take 2 tbsp of warm water in a bowl and soak the saffron in it.
- Heat water in a pan and add sugar, Stir it so that the sugar dissolves abd boil them.
- Add cardamom powder, boil the syrup for 15 minutes.
- The syrup should be of two-string consistency.
- Add in milk and boil the syrup for another minute.
- Turn off the flame. Scoop out the impurities with a spoon. Add lemon juice.
- Allow the syrup to cool down a bit and strain it using a clean muslin cloth. Add in the rose essence and saffron infused water. Store the syrup at room temperature.
- Whisk curd in a bowl using beater. Add in the 400 grams of maida little by little and keep beating the mixture.
- When it begins to thicken, add in the water little by little. Keep beating.
- Pack the batter well in an airtight container and allow it to ferment for 12 hours.
- When the batter has fermented, give it a good stir for a couple of minutes.
- Add in the gram flour, the remaining 50 grams of maida and some water.
- Add in the baking soda and baking powder and mix well. Add in some ‘kesar yellow’ food color.
- Heat oil in a wide kadhai. Fill the batter into the dispenser bottle.
- Make gheeyar by quickly dispensing batter in a circular motion to make a thin net-like design.
- Fry the gheeyar till it sets enough and can be flipped comfortably using a pair of tongs. The gheeyar should be crispy and golden on both sides.
- Drain the gheeyar of excess oil and dip it in the warm sugar syrup for about 10 seconds. Gheeyar are thinner than jalebi and don’t need to be dipped in the sugar syrup for a very long time.
- Apply silver vark and garnish with saffron strands, rose petals and slivered pistachios.
