![]() 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). In a pan,heat oil with ring mould in it and keep the flame to medium.Add cardamom and Alum powder to prevent recrystallization. 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 2 tbsp of besan to give crispiness to Gheeyar.Now add 4 tbs of Maida to make it of right consistency-little thicker and to reduce its sourness.This is very crucial step for Gheear making. 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.Mix All purpose flour, curd and water and keep the mix at room temp for minimum 48 hrs and for 3 days in Winter.I am thankful to ETV Rasoi show for giving me chance to present such challenging Sindhi dishes and to Alka Keswani for inviting me to present it on ” I am glad to mention that this ETV rasoi show video also will be the first video on Gheeyar available on net just like my Khorak show video. I could present it on ETV Rasoi show on 16th March 2014. It took lot of trials over months together before I could define a final fool proof recipe. After my Khorak show, I decided to try Gheeyar. It is commonly known as Sindhi Ghevar but it is quite different from Ghevar and Jalebi. Fried Gheeyar is then transferred to sugar syrup. ![]() A well fermented maida batter is poured in hot oil with 5 fingers in a circulatory movements. “Gheeyar is a Sindhi special Holi recipe. My fresh orange cake and fresh Pineapple cake are always in demand by my family”.Īnd here is what he shares with us, regarding Gheear/Gheeyar, a Sindhi delicacy… ( I was first male viewer who was invited for cooking in their kitchen). I have tamed few of challenging dishes Rasgullas, Sugar free Rasmalai ( Which won me 1st prize in male medicos cooking contest), Egg less Pineapple pastries (1st prize), Pizzas, Christmas cake and egg less baked caramel custard (on TV9 Gujarati ) and Khorak which was telecast on ETV Gujarati. It started with cakes and kulfis-I learnt from my mother. Wild life photography and cooking difficult dishes are two of my favorite hobbies. “I am a practicing pediatrician in Ahmadabad. Let me introduce Dr Khatwani, in his own words… Dr Rajesh Khatwani, is a passionate cook and enthusiastic baker. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
December 2022
Categories |