Gur Paare Recipe (A Traditional Punjabi Wedding Sweet)
Gur Paare are a beloved traditional Punjabi sweet often prepared during festive occasions, especially weddings. The rich, sugary combination of jaggery and ghee makes this dish a standout treat at any Punjabi celebration. Not just for weddings, this delightful sweet is enjoyed as a snack or even packed into children’s tiffin boxes. Its distinct sweetness, combined with a crispy texture, makes it irresistible to all ages. If you’ve ever had the pleasure of attending a Punjabi wedding, you would have encountered the legendary shaadi ki mithai, and Gur Paare are undoubtedly one of the star attractions. These jaggery-coated treats are essential at every celebration and add an extra touch of sweetness to any event.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 500 grams |
| Ghee | 1/4 cup |
| Jaggery | 250 grams |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Oil (for deep frying) | As required |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
-
Making the Dough:
Begin by placing the all-purpose flour (maida) into a large mixing bowl. Add the melted ghee to the flour. Begin mixing the flour and ghee together until you achieve a coarse, crumb-like texture. As you continue mixing, the ghee will begin to hold the flour together. Gradually add water, a teaspoon at a time, and knead the mixture to form a firm dough. This dough should not be too soft, so ensure you knead it just enough for it to hold its shape. -
Shaping the Dough:
Divide the dough into four equal portions. Roll each portion into a round circle, about half an inch thick. Using a sharp knife, cut these circles into vertical strips, then slice them into 2-3 inch long pieces. Set the dough strips aside for frying. -
Deep Frying the Dough:
Heat oil in a deep frying pan (kadai) over medium heat. Once the oil is hot, gently add the prepared dough strips into the oil. Fry the strips until they turn slightly brown and crisp up. It is important to maintain a medium heat throughout this process to ensure the Gur Paare cook evenly and don’t burn. Once they are crispy and golden, remove the strips from the oil and place them on a kitchen towel to drain excess oil. Allow them to cool down. -
Preparing the Jaggery Syrup:
In another heavy-bottomed pan, add the chopped or grated jaggery. Set the pan over low heat and stir continuously as the jaggery melts. Keep an eye on the syrup’s consistency by dropping a small amount of jaggery into a bowl of cool water. When the jaggery solidifies upon contact with the water, you know the syrup is ready. At this stage, add the fennel seeds (saunf) and stir well. -
Coating the Gur Paare:
Once the jaggery syrup is ready, remove the pan from heat. Immediately add the fried dough strips into the syrup. Using two ladles, mix the strips quickly and gently, ensuring that every piece is evenly coated in the sticky, sweet jaggery syrup. -
Cooling and Storing:
Once the strips are fully coated, transfer the Gur Paare onto a tray and allow them to cool completely. When they have cooled down, carefully separate the strips, taking care not to break them. Once cooled and separated, store the Gur Paare in an airtight container. They will stay fresh for up to 15 days.
Serving Suggestions
Gur Paare are the perfect treat for festivals such as Karva Chauth or any special occasion in the family. Serve them to your guests as a traditional snack or give them as gifts during celebrations. Their irresistible sweetness and crunchy texture make them a perfect addition to any festive spread. Enjoy the delightful taste of this traditional Punjabi sweet that brings joy to every occasion!
Enjoy your homemade Gur Paare with a cup of chai or share them with loved ones at your next celebration. These sweet, crunchy bites are more than just a treat; they are a taste of tradition that can bring the warmth of a Punjabi wedding right to your home.
