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4.29 from 7 votes

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 !!
Course Dessert
Cuisine Indian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 50 PIECES
Author Ruchi

Ingredients

DOUGH INGREDIENTS

  • 1.5 cup Maida (All purpose flour)
  • 1/2 cup Wheat Flour (Atta)
  • 1/8 teaspoon Baking soda
  • 1/2 cup Ghee
  • 1 teaspoon Roasted saunf (Fennel seeds)
  • 7-8 tablespoon Water
  • Ghee for Frying

GUR SYRUP

  • 1 cup Gur/Jaggery in powdered form
  • 1/2 cup Water
  • 1 teaspoon Cardamom Powder (optional)

FINAL TOUCH

  • 1/4 cup Gur/Jaggery in powdered form (to coat gur pare)

Instructions

  • Assemble all the ingredients. In a pan add saunf and dry roast until light brown in color. Set it aside.
  • Sift flour and baking soda together. Add roasted saunf and pour ghee in the center.
  • Gradually work on the flour till mixture is crumbly. Use fingertips to rub ghee evenly into flour.
  • Spoon by spoon add enough water to form a soft and pliable dough. Cover and let the dough sit for 30 minutes.
  • Heat oil/ghee in a kadai. Make a large ball out of the dough and roll it into a thick chapati.
  • Cut into diamond cubes and..
  • Deep fry until crisp and dark brown in color.
  • All fried, crisp and golden paras...
  • Mix gur and water in a separate pan.
  • Bring it to a boil.
  • Gur/jaggery burns very fast, so do not leave the syrup unattended and keep stirring it continuously.
  • Till it is reduced to half its quantity. Remove from flame...
  • Mix in fried para(s) and keep mixing..
  • Until all the para(s) are coated in gur syrup.
  • Spread them on big plate and allow them to cool down completely.
  • Since the gurparas are sticky, I like to toss all the para(s) in dry gur powder.
  • Dust the extra gur and store them in an air-tight container at room temperature.
  • Good for 2-3 weeks.

Notes