Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sindhi gheyar with whole wheat flour (bari jalebi) & without sugar. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar is something which I have loved my entire life. They’re nice and they look fantastic.
"Gheeyar is a Sindhi special Holi recipe. Fried Gheeyar is then transferred to sugar syrup. It is commonly known as Sindhi Ghevar but it is quite different from Ghevar and Jalebi.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sindhi gheyar with whole wheat flour (bari jalebi) & without sugar using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar:
- Get For jalebi batter
- Get 1/2 cup whole wheat flour
- Prepare 1/4 cup curd
- Take as needed Water
- Make ready Oil to fry
- Get For syrup
- Take 1/2 cup mishri powder
- Take 1/4 cup water
- Take 1/4 tsp Green Cardamom powder and few saffron strings
- Prepare Slice a lemon
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. Bhojpuri cuisine (Hindi: भोजपुरी खाना) is a part of North Indian cuisine and a style of food preparation common amongst the Bhojpuri people of Bihar and Uttar Pradesh.
Instructions to make Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar:
- Mix wheat flour, curd and make a thick paste out of it add little water if needed. Keep this aside for 8 hours to ferment. Then make the syrup first adding mishri, water, together and Cardamom powder for flavoring (one string consistency). Keep a lemon slice in the syrup to avoid crystalization.
- Now pour the jalebi batter in a cone shaped packet meanwhile heat oil or ghee in kadhai and cut the corner of that batter packet and pour the batter in oil random order.
- Let it get fried then flip.
- Now take it out of oil and dip it in syrup soon, keep there for 1 min then keep it in a manner so it can drip off extra syrup.
- Similarly fry the other ones too.
- And ready to be served. Just garnish with some pistachio slices though entirely optional.
Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference. Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. Heat a non-stick tava (griddle), place the bhakri on it and cook it on a medium flame putting light pressure on the bhakri.
So that’s going to wrap this up with this exceptional food sindhi gheyar with whole wheat flour (bari jalebi) & without sugar recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
