Wednesday, June 29, 2016


This is a traditional Sindhi breakfast dish. We make it on special occasions when we have guests at home. Usually the bread slices are made whole or cut into triangular or rectangular shapes just by cutting them into two. I have given them a round shape using a cutter. The sides can be used to make masala bread or even bread crumbs after drying them for later use. If you are making for kids you can even cut out fancy shapes using different cutters.

Bread Slices ...6 or  as needed
Sugar - 2 cups
Water - 1 cup
Cardamoms - 4
Saffron - a pinch
Rose water .. few drops (optional)
Oil or ghee for frying
Pistachios... few for garnishing

1. Cut the bread slices in a round shape using a cutter or a bottle lid.
 2. Fry till golden brown and crisp.
3. Make a thick syrup with sugar, water, saffron and cardamoms. Add rose water after it is cooled. 4. A few hours before serving, place the bread coins in a flat dish, pour the sugar syrup over them with a spoon and let them soak for about 1-2 hours or until they are softer.
5. Garnish with sliced pistachios.

Monday, March 21, 2016


This is a Sindhi sweet traditionally made during the Holi Festival. Sweet shops are loaded with the special sweets during the Festive season. This may not be an authentic recipe of a Halwai, but I am quite happy with the result. Usually the dough is kept overnight for fermenting. But since the weather is cold here I used the instant method by adding a little yeast to it.

All purpose flour / maida .... 2 cups
Corn starch ......................... 1 tbsp
Yogurt ( sour ) .................. 1 cup
Saffron ......................... a generous pinch
Cardamoms ................ 4-5
Baking powder ........... a small pinch
Salt ................. a pinch ( about 1/8 tsp )
Sugar ............... 2 cups
Yeast .............. 1 tsp ( if making the instant recipe )
Orange food colour
Pistachios & Silver varq for garnishing
Oil ...... for deep frying.

1. In a bowl, mix the flour, salt, baking powder, corn starch.
2. Add the sour yogurt and sufficient water to make a smooth batter. Add the colour. Leave it covered overnight for fermenting.

If you want to make it instantly, add yeast. I have just crumbled the fresh yeast directly into the dough. If you are using dry yeast, take a little lukewarm water, add half a tsp of sugar and put the yeast granules. Leave it for 5 minutes in a warm place for proving. When it becomes frothy it is ready to be added. Mix it into the dough. Leave the dough for 15 - 20 minutes, covered in a warm place and it is ready for use.

3. Meanwhile prepare the sugar syrup. Take sugar in a pan and add one cup water.
Bring it to a boil and add the cardamoms and saffron. Remove the impurities and boil until it is thick.

4. Pour the batter into a plastic bottle that we use for sauces. Or alternately you can also use a plastic bag making a tiny hole in it.

5. Heat oil in a flat bottomed frying pan. It should not be too hot. Pour out the batter to make a big round gheeyar, like you make jalebis.
6. Fry on low / medium flame to make it crisp turning it a couple of times very carefully.

7. Dip them into the hot syrup, remove into a plate and garnish with crushed pistachios and silver varq.
 I have not used silver varq as it is said to be harmful for health.