The countdown to Diwalihas begun! The biggest festival of India is just 10 days away and if you still deciding on what to make this festive season, then here is a simple and stress free Gur Para or Gur Pare Recipe.
Gur pare are similar to Shakarpare – only difference is their sweeteners. Gur pare are coated in gur/jaggery syrup and shakarpare are coated in sugar syrup.
RECIPE DETAIL – Gur pare are authentic Indian sweets prepared with maida, wheat flour, flavored with fennel seeds and coated with gur/jaggery syrup. I have added baking soda to keep gur pare soft yet crunchy, but if you like them crunchy than feel free to leave that out – it will not harm the recipe.
In the past I have made gur pare by adding fennel seeds to the syrup. This way the fennel seeds were left behind in the pan and did not stick to the gurpare. So this time I have added fennel seeds to the dough and I get to taste them in every bite.
Deep fry the gur pare in hot oil/ghee until golden brown. Prepare the syrup by boiling gur/jaggery in water until it is reduced to half its quantity. Gur/jaggery burns very fast, so do not leave the syrup unattended and keep stirring it continuously.
Remove from flame and toss gur pare in this syrup. They will soak up all the syrup and will become sticky and soft. No worries – spread them on a big plate in a single layer and let them dry out.
Final step – transfer all the gur pare to a bowl, sprinkle powdered gur/jaggery and shake them well. This way they get a nice coating of gur/jaggery on top. Dust of the excess gur and store them in air tight container at room temperature. Good for 2-3 weeks, only if they last that long. 😉
So this festive season try this step-by-step guide to perfect homemade Gur Para or Gur pare recipe. There is still plenty of time left to pull off this quick and easy sweet.