Gheeyar~Sindhi Jalebi! A video Recipe
Gheeyar is a Sindhi Sweet made during Holi festival, a huge crunchy jalebi , it is most sought after sweet during the festival of colours !
Recipe type: Sweet
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)
  1. Mix All purpose flour, curd and water and keep the mix at room temp for minimum 48 hrs and for 3 days in Winter.
  2. 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.
  3. Now add 4 tbs of Maida to make it of right consistency--little thicker and to reduce its sourness.
  4. Add 2 tbsp of besan to give crispiness to Gheeyar.
  5. Add color and the batter is ready.
  6. 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.
  7. 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).
  8. 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.
  9. 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.
  10. Garnish Gheeyars with crushed Pistachios and Almonds. Decorate with Silver varq and rose petals. Serve with smile.
Recipe by Sindhi Rasoi |Sindhi Recipes at