Steps to Prepare Super Quick Homemade Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar
Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Make Quick Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar estimated approx 7 mins to fry each.
To begin with this particular recipe, we must prepare a few components. You can cook Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar using 10 ingredients and 6 steps. Here is how you cook it.
No added food coloring, no refined sugar, no refind flour...Healthy halwai style Bari jalebi or Sindhi gheyar with whole wheat flour. This recipe tastes level higher than any jalebi. #musttry
Ingredients and spices that need to be Make ready to make Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar:
- For jalebi batter
- 1/2 cup whole wheat flour
- 1/4 cup curd
- as needed Water
- as required Oil to fry
- For syrup
- 1/2 cup mishri powder
- 1/4 cup water
- 1/4 tsp Green Cardamom powder and few saffron strings
- Slice a lemon
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.
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