Gheear~Sindhi style Jalebi

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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…

Gheear~Sindhi style Jalebi
Crisp and juicy jalebi like sweet, soaked in saffron mixed cardamom flavored syrup, enjoyed during Holi festival
Recipe type: Dessert
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile in another pan, mix sugar, water, cardamom and saffron and make a syrup of one string consistency.
  6. 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.
  7. 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.
  8. 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.
  9. Remove the ring, if using, and turn gheear gently, once or twice, frying it on medium to low flame, till light golden colour.
  10. 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.
  11. Repeat the procedure till all the batter is consumed.
  12. Store in airtight containers, only after thoroughly cooled.
  13. Shelf life is 2-5 days depending on the weather.

Wishing you all a very happy, colourful and safe Holi !

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