Gur Paare Recipe (A traditional Punjabi Wedding Sweet)

July 13, 2017

0

6358


Gur Paare Recipe (A traditional Punjabi Wedding Sweet)
Time:Prep: 15 M|Cook: 30 M|Total: 45 M
Makes:4 Servings
Meal:Snack
Cuisine:Punjabi

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

Ingredients

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

Instructions for 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.



More Recipes from Sweet Recipes (Indian Mithai / Indian Dessert)

Churma Ladoo | No Fry Churma Ladoo | Churma na Ladva

11740

Coconut Burfi

20306

Narkel Naru Ladoo | Bengali Style Coconut Ladoo

1923

Karnataka Style Hurigadale Tambittu: Authentic Gram Flour Ladoo With Jaggery

4947

Maharashtrian Dinkache Ladoo | Healthy Whole Wheat & Edible Gum Ladoos with Dry Fruits

10946

Whole Wheat Ladoo With Jaggery

23311

Whole Wheat Flour Gond Ke Ladoo

6177

North Indian Sooji Halwa | Ashtami Navami Prasad | Festival

3875

Atte Ka Halwa | Gehun Ka Halwa | Kada Prasad

4454

Authentic Moong Dal Halwa : Step-by-Step Guide to Make Delicious Indian Dessert

5914

Divinely Delicious Amrakhand : Mango Shrikhand Delight!

1794

Lauki Halwa : How to Make Mouthwatering Bottle Gourd Halwa at Home

1052

Saffron Infused Delight: Authentic Kesar Shrikhand

2355

Gajjar Halwa | Carrot Halwa | Indian Carrot Pudding

11532

Homemade Easy Gulab Jamun

1955

Dry Fruit Halwa

9133

Paan Matka Kulfi

1919

Ripe Jackfruit Malpua With Rabdi

1025

Boondi Ki Kheer

2150

Shahi Tukda Gajar Halwa Shots With Rabri

5643

Rose Flavoured Shahi Tukda

1626

Gulab Jamun Trifle

3652

Gulkand Seviyan Kheer

2465

Thengai Poornam Kozhukattai / Ukadiche Modak With Rice Flour

2656


Comments(0)

Loading comments...