Gheeyar is the Sindhi version of much-loved jalebis, but bigger & crunchier. Since, it's a must during Holi celebrations, you should try it this year!GHEEYARIngredients2 cups refined flour (maida)1 cup yogurt (dahi)1½ cups sugar 2-3 green cardamomsA large pinch of saffronOrange food colour as requiredOil for shallow fryingSlivered almonds for garnishSlivered pistachios for garnishSilver varq for garnishMethod1. Take refined flour in a large bowl, add yogurt and 1½ cups water and mix well. Continue to mix with your hands till well combined and lump free. Cover and set aside for 6-8 hours. 2. Heat sugar and 1 cup water in a deep pan. Break the green cardamom pods and add into it along with saffron. Bring the mixture to a boil or till the sugar melts. Continue to cook till the mixture reaches one string consistency. 3. Add orange food colour into the fermented batter and mix till well combined. 4. Heat sufficient oil in a non-stick shallow pan. 5. Place a 3 inch ring in the pan. Transfer the batter into a piping bag and make a small cut at the tip of the piping bag. Drizzle the batter to make a circular net/gheeyar into the ring placed in the hot oil. Fry for a few seconds and remove the ring once the gheeyar leaves the sides of it. Similarly make more gheeyar. Fry till golden brown and crisp on both sides. Drain into the warm sugar syrup and soak for a few seconds. Drain and arrange on a serving plate. 6. Garnish with almonds, pistachios, and silver varq. Serve. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #Gheeyar
