Gur Para or Gur Pare Recipe

Gur Para or Gur Pare Recipe is prepared with maida and wheat flour,coated in jaggery syrup and flavored with cardamom. A quick and easy festival sweet !!

Gur Para or Gur Pare RecipeThe countdown to Diwali has 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.Gur Para or Gur Pare Recipe

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.

Also look at other Diwali sweets and savories – Namkeen Mathri, Kaju Katli, Gulab Jamun, Paneer Burfi, Kaju Pista Roll

Gur Para or Gur Pare Recipe
Votes: 4
Rating: 5
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Rate this recipe!
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Gur Para or Gur Pare Recipe is prepared with maida and wheat flour,coated in jaggery syrup and flavored with cardamom. A quick and easy festival sweet !!
Servings Prep Time
50-60 PIECES 30 - 40 MINUTES
Cook Time
15 MINUTES
Servings Prep Time
50-60 PIECES 30 - 40 MINUTES
Cook Time
15 MINUTES
Gur Para or Gur Pare Recipe
Votes: 4
Rating: 5
You:
Rate this recipe!
Print Recipe
Gur Para or Gur Pare Recipe is prepared with maida and wheat flour,coated in jaggery syrup and flavored with cardamom. A quick and easy festival sweet !!
Servings Prep Time
50-60 PIECES 30 - 40 MINUTES
Cook Time
15 MINUTES
Servings Prep Time
50-60 PIECES 30 - 40 MINUTES
Cook Time
15 MINUTES
INGREDIENTS
DOUGH INGREDIENTS
  • 1.5 cup Maida (All purpose flour)
  • 1/2 cup Wheat Flour (Atta)
  • 1/4 teaspoon Baking soda
  • 1/2 cup Ghee
  • 1 teaspoon Roasted saunf (Fennel seeds)
  • 7-8 tablespoon Water
  • Ghee or Oil for Frying
  • 1/4 cup Gur/Jaggery in powdered form (to coat gur pare)
GUR SYRUP
  • 1 cup Gur/Jaggery in powdered form
  • 1/2 cup Water
  • 1 teaspoon Cardamom Powder (optional)
CHANGE SERVING SIZE: PIECES
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients. In a pan add saunf and dry roast until light brown in color. Set it aside.
  2. Sift flour and baking soda together. Add roasted saunf and pour ghee in the center.
  3. Gradually work on the flour till mixture is crumbly. Use fingertips to rub ghee evenly into flour.
  4. Spoon by spoon add enough water to form a soft and pliable dough. Cover and let the dough sit for 30 minutes.
  5. Heat oil/ghee in a kadai. Make a large ball out of the dough and roll it into a thick chapati.
  6. Cut into diamond cubes and..
  7. Deep fry until crisp and dark brown in color.
  8. All fried, crisp and golden paras...
  9. Mix gur and water in a separate pan.
  10. Bring it to a boil.
  11. Gur/jaggery burns very fast, so do not leave the syrup unattended and keep stirring it continuously.
  12. Till it is reduced to half its quantity. Remove from flame...
  13. Mix in fried para(s) and keep mixing..
  14. Until all the para(s) are coated in gur syrup.
  15. Spread them on big plate and allow them to cool down completely.
  16. Since the gurparas are sticky, I like to toss all the para(s) in dry gur powder.
  17. Dust the extra gur and store them in an air-tight container at room temperature.
  18. Good for 2-3 weeks.
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8 Responses

  1. Banani Mukherjee says:

    Here in Kolkata sugar is used instead of gur and commonly called gaja

  2. Sheetal Thakkar says:

    Instead of dipping in gur syrup can we not knead the dough in gur water.So we dont have to dip in syrup or else it can turn soggy.

    • Ruchi says:

      Thanks for stopping by Sheetal!! Jaggery doesn’t make the gur para soggy. Gur pare are not dipped rather tossed and turned in the syrup so that each piece is coated well. Once they are coated, let it air dry and they will turn crispy.
      You can surely try it the other way.

  3. jyoti khatri says:

    yumm easy to make gur para instead buying from market its better to make self a delicious gur para.

    thank you :*

  4. Sowmiasgalley says:

    Looking for some different recipes for Diwali.. This one sounds interesting.. Bookmarked it

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