G - Gheehar / Holi Jalebi

BM # 63
Day : 7
Theme: Regional Cuisine 
Cuisine : Sindhi

Holi is the festival of colors and is celebrated with lot of enthusiasm. As a kid I always went to my maternal uncle's house to celebrate this festival. I remember filling balloons with color at midnight and waking up early morning to fill water in those balloons. We would fill buckets with these colored balloons. Our cousins team was very strong and all our work was divided.We would  be on the terrace to throw these balloons on the people passing by. If it would hit someone we would jump and laugh ! Oh can't even imagine our children doing such mischief.

Throwing balloons, getting soaked in colored water and not missing the red , yellow and green gulal smeared all over was just one part of the holi festival. The second best part of the festival were the boxes of Gheehar which went around. Gheehar is the big fat Sindhi jalebi!

Available only during holi, these Gheehar's are still a favorite. I remember dad getting boxes of these from his friend's shop who is a famous Sindhi sweet confectioner, called China Ram .These boxes were sent to neighbors, family and friends.I would be greedy and always asked for an extra box for home.

The Gheehar is same as jalebi, but much larger in size, a little more crunchier too. Perhaps it is the festival spirit that makes these Gheehar's so delicious. It's rather strange that even though people really like them , you can get them only around Holi time.

The different states offer different traditional food for this festival and I have a post on it , where I have some savory as well as some sweets too.

This is my post for Day 7 for BM as well as A-Z Challenge.


250 gms APF
2 tbsp ghee
1 cup sour curd
Few drops saffron color

For syrup
500 gms sugar
1 cup water
Few drops rose essence

Rose petals

Warm the ghee on low heat.
Mix in the curd and flour.
Adding water spoon by spoon, make a thick batter.
Mix in the food color.
Let stand for 15 minutes.

For the syrup
Place sugar and 1 cup water to boil.
Boil till sugar is completely dissolved and reaches one thread consistency.
Remove from heat.
Add rose essence.

Making the jalebi
Heat ghee in a flat pan.
Pour batter in a piping bag.
Reduce the flame of the gas to medium.
Pipe out spirals, overlapping each other
Fry till crisp, but not brown.
Remove and immerse into the sugar syrup.
Remove and transfer to the serving plate.
Garnish with rose petals and pistachios.
One can decorate the gheehars with a silver leaf too.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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