Gur Paare

Gur Paare

Gur Paare is a traditional sweet, quite popular in Punjab region, northern part of India. It is normally made during the festive season or during the wedding occasion/season.

 

It's one of the sweets that is given on marriage to the relatives, it's a part of shaadi ki mithai. It is a dry sweet which you can be preserved for 10 days and can be enjoyed for a long time.

 

I love gur paare a lot. It is one of my family favourites. I learned this from one of my friends, she loves and enjoy cooking and we together tried many dishes. She makes gur paare super tasty and shared her recipe with me.

 

Gur means jaggery, which is a traditional non-centrifugal cane sugar consumed in South Asia, Southeast Asia and some other countries in Asia and the Americas. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres.

 

You can have gur paare as such and can enjoy it with your family and friends. Can also be given as a sweet in tiffin (lunch box).

  Recipe Servings: 4 - 5
  Cooking time: 30 Minutes

Ingredients

  • All Purpose Flour (Maida) - 500 grams
  • Ghee (melted)- 1/4 cup
  • Jaggery (Gur) (chopped/grated)- 250 grams
  • Fennel Seeds (Saunf) - 1 tsp
  • Oil (for deep frying) - as required
  • Water (to knead the flour) - as required

Preparation

  • Take a large mixing bowl. Add all purpose flour (maida) and the melted ghee into it.

 

  • Keep on mixing the all purpose flour and ghee until the ghee starts to hold the flour together. Now add water teaspoon by teaspoon into it and knead it to make a firm dough.

 

  • Then divide the kneaded dough into four portions and roll each portion of the dough into a round circle of 1/2" thickness with the help of a rolling pin.

 

  • Now cut it into vertical strips and then cut each strip further into 2"-3" long strips. Repeat the process with the rest of the dough portions.

 

  • Heat oil in a kadai or a pan on medium heat, to deep fry the dough strips.

 

  • Once the oil gets hot, add the cut dough strips into it and deep fry them until they gets slightly brown in colour and crisp from all the sides.

 

  • Make sure to fry on medium heat so that it gets crispy evenly. Stir occasionally so that they won't burn.

 

  • Then drain them on a kitchen towel and let them cool a bit.

 

  • Take a heavy bottomed pan and add chopped or grated jaggery/gur into it. Let it melt on a low flame. Stir continuously.

 

  • Cook it till you attain the consistency where you add a drop of jaggery into the cool water and it solidifies.

 

  • Then add fennel seeds/saunf into it and mix it well.

 

  • Turn off the heat and immediately add the already fried dough strips into the jaggery syrup. Mix it quickly. You can use two ladles so that all the strips are evenly coated with the jaggery.

 

  • The Gur Paare is ready.

 

  • Transfer the Gur Paare onto a tray and let it cool down completely.

 

  • Once they get completely cooled, separate the strips carefully, do it carefully so that they won't break.

 

  • Store them in an air tight container and you can enjoy gur paare for the next 10 days.

 

  • Serve and enjoy Gur Paare with your family and friends.