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We often make shakar pare, but today we are going to make gur para.
We should eat items made of jaggery and sesame during winter’s as they keep us warm.
They are rich in iron and provide us with a lot of energy.
So come, let’s prepare Gur Para
Wheat flour (Gehun atta) - 2 cup or 300 gram
Semolina (Suji) - ½ cup or 90 gram
Jaggery (Gur) - More than ½ cup or 125 gram
Ghee - More than ¼ cup or 70 gram
Sesame seeds (Til) - 3 to 4 tbsp
Oil - To fry the gur para
To make Gurpara, first we’ll mix jaggery in water.
Put ½ cup water in a bowl and let it boil.
Now add jaggery to it.
Let it melt.
Our jaggery syrup is prepared.
Let it cool down.
Take wheat flour in a big bowl.
Add semolina, cumin seeds and oil to it and mix well.
Mix everything thoroughly.
Now let’s prepare a dough.
Filter the jaggery syrup.
Knead a dough with the help of jaggery syrup.
Knead a hard dough.
Our dough for the gur para is now ready.
We have used almost all water to knead this much dough.
Cover the dough and leave it aside for 15-20 minutes, it will become fluffy and rise.
15 minutes are over and our dough is fluffy.
Now break it into a ball.
Take each ball in your hand and press it till it becomes a flat oval. Break 3 balls from this much dough.
Spread dry flour on a rolling board so that it does not stick.
Use a rolling pin to roll out a ½ cm thick disc.
Cut it from the sides.
Let's prepare gurpara from it.
Now cut it into small or big pieces as per your choice.
We will prepare medium sized gur para. Cut the gurpara into pieces of 1 cm each.
Our gurupara are now ready.
Check if the oil in the pan is heated.
Now we will fry the gur para.
Fry the gur para in medium hot oil.
Put as many gurpara at one time as you can. Fry them on low flame.
Till then let’s prepare the remaining gurpare.
Turn on the side of the gurpara once it floats and rises in the oil.
Cook the gurpara till it becomes golden brown in colour.
Fry and prepare all the gurpara in the same way.
These gurpara are also golden brown in colour.
The time taken to fry the gurpara depends on its quantity.
Very tasty and crispy gurpara are prepared.
We have used refined oil to fry the gurpara. They can be cooked in ghee as well.
They are made easily.
Make sure the quantity of flour and jaggery is accurate otherwise it can break while frying.
When they cool down, you can put them in a container and store them for a month.
Try this recipe at home and share your experiences with us at Nishamadhulika.com.
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