Gur Pare Recipe – Gur Para Recipe

    gurpare recipe

    Gur Pare Recipe – Gur Para Recipe

    Gur pare are an authentic and delectable indian sweet recipe prepared with wheat flour and semolina, flavored with sesame seeds and sweetened with jaggery syrup. These sweets chunks are tantalizing and have a different flavor as compared to ones prepared with sugar. These gur pare are relished eating by everyone, especially during winters. We have mixed the jaggery syrup to the flour in this recipe but you can also coat them with the syrup.

    This festive season, try this recipe of gur pare recipe with this step-by-step guide along with pictures to make perfect homemade gur pare. This simple and easy sweet recipe can be pulled off quickly. In fact these small sweet chunks, can be munched on with a steaming hot cup of tea. Kids too will surely love eating this gur pare. Go ahead and try out this quick and easy to follow recipe of jaggery mixed sweet chunks with step-by-step pictures and treat your dear ones. Enjoy!

    Directions

    Making:

    Place a vessel on flame and pour ½ cup of water into it along with jaggery. Let the jaggery melt completely. When the jaggery melts completely, turn off the flame and let it cool down. Jaggery syrup is now done and ready.

    gurpare recipe

    After a while, When the jaggery syrup cools down a little, strain it through a sieve in a bowl.

    gurpare recipe

    Take wheat flour in a big mixing bowl and add semolina, sesame seeds and ghee into it. Mix everything really well.

    gurpare recipe

    Now add jaggery syrup in small portions and knead stiff dough. Dough for making the gur pare should be stiff than required for making pooris. Dough is ready and 1 to 1.5 tsp of jaggery syrup is left and the rest was used for kneading this much quantity of flour. Cover the dough and keep it aside for 15 to 20 minutes to set.gupare recipe

    15 minutes are over, knead the dough again and divide it into 3 parts. Take a dough ball and roll it into a peda. Dust the rolling board and place the peda on it. Roll it out into ½ cm thick circle with help of a rolling pin.

    gurpare recipe

    Now cut off its edges and shape the rolled dough as a square. Cut 1×1 inch or desired sized gur para from the rolled dough now and place them on a plate. Likewise, roll out and cut the rest of the gur para as well until the entire dough is utilized completely.

    gurpare recipe

    Place a wok or a pan on flame and pour enough oil into it to deep fry the gur pare. Make sure that the oil should be medium hot for deep frying the gurpare. When the oil is medium hot, place as many gur pare as possible into the wok and fry them on low flame.

    gurpare recipe

    Once the gur pare turns brown from beneath, flip their sides and continue frying until they turn golden brown.

    gurpare recipe

    When the gur pare are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil drains back into the wok. Transfer the fried gur pare on a kitchen paper towel. Likewise, fry the rest of the gur pare as well. It took 5-6 minutes to fry a batch of gur pare at once. You can fry them in ghee as well. Gur pare are now ready.

    gurpare recipeServing:

    Serve these crusty and mouth-melting gur pare as a dessert after any meal or have them whenever you crave for something sweet. Once they cool down completely, store them in an air-tight container and relish eating for a month.

    Suggestion

    • Take measured quantity of ghee and jaggery for making gur pare because if they are more than the required quantity then gur pare may splatter while frying.
    Gur Pare Recipe - Gur Para Recipe gurpare recipe
    Author: 
    Recipe type: Sweet/Dessert
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Wheat flour – 2 cup (300 grams)
    • Semolina - ½ cup (90 grams)
    • Jaggery – more than ½ cup (125 grams)
    • Ghee – more than ¼ cup (70 grams)
    • Sesame seeds – 3-4 tbsp
    • Oil – to fry gur pare
    Instructions
    1. Place a vessel on flame and pour ½ cup of water into it along with jaggery. Let the jaggery melt completely. When the jaggery melts, turn off the flame. Jaggery syrup is now ready, let it cool down.
    2. After a while, jaggery syrup will cool down slightly. Strain the syrup through a sieve in a bowl. Take wheat flour in a big mixing and add semolina, sesame seeds and ghee into it. Mix everything really well.
    3. Now add jaggery syrup in small portions and knead stiff dough. Dough should be stiffer than required for making pooris. Dough is ready. 1-1.5 tsp of syrup is left and the remaining is used for kneading this much quantity of flour. Cover the dough and keep it aside for 15-20 minutes to set.
    4. minutes are over, rub the dough. Now divide the dough into 3 parts. Take a dough ball and roll it into a peda. Dust the rolling board and place the peda on it. Roll it into ½ cm thick circle with rolling pin.
    5. Now cut off its edges and shape the rolled dough as a rectangle. Cut 1x1 inch or desired sized gur para. Place them on a plate. Likewise, roll and cut the rest of the gur para until the dough is utilized completely.
    6. Place a wok on flame and pour enough oil into it to deep fry the gur pare. Oil should be medium hot. Drop the gur para into it and place as many gur pare as possible into the wok. Keep the flame on low. Once the gur pare gets fried from beneath, flip their sides. Keep flipping them and fry them till they turn golden brown in colour from all the sides.
    7. When the gur pare are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on a kitchen paper towel. Likewise, fry the rest of the gur pare until the dough is completely utilized. It took 5-6 minutes to fry a batch of gur pare. You can fry them in ghee as well. Gur pare are now ready.
    8. Serve these crusty and mouth-melting gur pare as a dessert after any meal or have them whenever you crave for something sweet. Once they cools down completely, store them in an air-tight container and relish eating for a month.

     

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