Gur Paare Recipe (A traditional Punjabi Wedding Sweet)

An authentic Punjabi sweet dish recipe

Monika Manchanda
Gur Paare Recipe (A traditional Punjabi Wedding Sweet)
666 ratings.

The Gur Paare Recipe is a traditional Punjabi sweet that is made during the festive season or when there is a special occasion in the family, like a wedding. I love weddings but one of my favorite part of the punjabi weddings is the shaadi ki mithai. The sugar and jaggery sweet almost similar to a candy or a sugar coated biscuit is very typical of a Punjabi wedding and no wedding is considered complete without it. But it can be eaten as snacks and also served in kids' tiffin box.

Serve the Gur Paare for festivals like Karva Chauth or any other special occasion in the family.

Other recipes that you can try are:

  1. Sakkarai Pongal Recipe
  2. Struffoli Recipe
  3. Goan Style Kulkuls Recipe

Cuisine: Punjabi
Course: Snack
Diet: Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 500 grams All Purpose Flour (Maida)
  • 1/4 cup Ghee
  • 250 grams Jaggery
  • 1 teaspoon Fennel seeds (Saunf)
  • Cooking oil , for deep frying

How to make Gur Paare Recipe (A traditional Punjabi Wedding Sweet)

  1. To begin making the Gur Paare Recipe in a large mixing bowl add the maida and the melted ghee.

  2. Keep mixing the flour and ghee mixture until you get coarse crumb like texture and the ghee starts to hold the flour together. At this point add teaspoons of water at a time and knead it to make a firm dough.

  3. Divide the dough in four parts and roll each portion of the dough into a half an inch thick round circle. Cut them into vertical strips and then into 2-3 inch long strips. Repeat for rest of the dough portions.

  4. In a kadai, heat oil for deep frying on medium heat.  Once the oil is hot, add the cut dough strips and fry until slightly brown and crisp. Do make sure to fry on medium heat so it gets crisp evenly.

  5. Drain them on a kitchen towel and allow them to cool a bit.

  6. In another heavy bottomed pan, add chopped or grated jaggery. On a slow flame allow it to melt, stirring continuously all the time.

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

  8. At this point add the saunf and stir. Turn off the heat and immediately add the fried strips to the jaggery syrup. Mix quickly using two ladles so that all the strips are evenly coated with the jaggery. Once done, the Gur Paare is ready.

  9. Transfer the Gur Paare onto a tray cool completely. Once completely cool separate the strips carefully taking care not to break them too much. Store them an airtight container for 15 days.

  10. Serve the Gur Paare for festivals like Karva Chauth or any other special occasion in the family.

Monika Manchanda

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Last Modified On Thursday, 13 July 2017 15:24
     
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