RITIKA NARULA

Baked Gur Paare

Gur Paare is a popular snack/ sweet in Punjab especially during weddings. It is called ‘bhaaji’ in local language and is made in bulk. In earlier times, the relatives of groom and bride would distribute this among their neighbours after returning from the wedding. Paara are made with refined flour, fried on a low flame and then coated with jaggery. They are highly addictive and flavourful. Since I am away from my native place, I miss my favourite mithai a lot so i recreate these at home. I tried the fried version about 2 years back and they were a hit. ( recipe at http://ritikanarula.com/recipes/punjabi-gurr-paare-baked-and-fried-versions/)

traditional or fried gur parre

This gave me confidence of trying the baked version as well. I tried the crispy baked paare with whole wheat flour last year and they were super yumm too. The picture below is from the last year , the crispy paare.

Last month my mother in law brought with her shakarpaare or sugar coated paare which were fried and known as paithe in their region. I just loved her version . They were soft and super tasty. I had to literally keep the box out of my sight to avoid eating the addictive, fried stuff. My father in law and daughter have big time sweet tooth and want sweet after every meal. I , being the official halwai of the house have to oblige. I have made so many non fried mithais this month- kaju katli, banana cake, ragi brownies, coconut cookies, coconut ladoos and what not. This time around i felt too much of sugar was going into their systems, I therefore decided to bake gur paare to satisfy both of them .

But this time i tried softer version taking inspiration from the paithe/ shakar paare my MIL brought with her. As usual i wanted to make it healthier with whole wheat and very flavourful so i used cardamom powder in paare dough. Also i boiled some fennel seeds and cardamom in water, chilled and used this water for making dough . These turned out too good. My daughter gulped 5 while they were hot.

In case you want a crispier version, skip baking powder from the recipe and roll them thin and bake for a few more minutes to get dark brown colour at the bottom, let cool and then coat with jaggery.

AuthorRitika NarulaCategory, , , , DifficultyBeginner

Baked Healthier Gur Paare- made with whole wheat flour

Yields30 Servings
Prep Time25 minsCook Time21 minsTotal Time46 mins

For paare
 1.5 cups whole wheat flour
 1/8 tsp baking powder (optional) - see notes
 3 tbsp semi solid ghee
 150 ml water
 1/2 tsp cardamom powder
 2 cardamom pods
 1 tsp fennel seeds or sauf
for jaggery or gur coating
 250 grams jaggery chopped
 1 tsp ghee
 1 tsp fennel seeds
 3 tbsp water

Paare-
1

In a vessel, take water and add in fennel seeds and cardamom pods to it. Let it simmer till water turns fragrant and green. Strain this liquid and keep in freezer till further use. ( this step is optional but adds to the flavour )

2

In a bowl take whole wheat flour, baking powder and add in cardamom powder to it

3

Now add semi solid ghee ( if it is hot in your area, refrigerate it for a while to get semi solid- not liquid or solid consistency) and rub into flour till resembles like coarse sand.

4

Check by taking flour into your hands and press , if it holds shape the fat is enough (moan)

5

Now add fennel seeds- cardamom infused water gradually and make semi stiff dough. Flatten the dough.

6

Roll the dough ball using rolling pin and form rectangle or roll like chapati.

7

Place this rolled dough in the tray lined with parchment paper . Cover and refrigerate for 30 minutes.

8

Preheat oven with both rods on at 180 degree for last 15 minutes. Take the dough out of fridge and using sharp knife cut vertically.

9

now cut this horizontally

10

Make small rectangles by cutting it with sharp knife.

11

Take a baking tray and place parchment paper or silicon mat on it. Keep these bite size paare on it

12

Bake for 20 to 30 minutes. Mine took 28 minutes. When these are slightly brown form bottom, take these out and let cool fully on a tray.

13

These will become bit crisp on cooling. If not, pop these again in oven and bake for 5 minutes. This is softer version so light brown bottom will do the job. For crispier version, bake for more time.

14

Let these cool fully on a wire rack . This step is very important before they are coated they should be cooled fully.

For coating gur / jaggery
15

In a wok, take 1 tbsp ghee and let it melt. Add in sauf and saute on low flame.

16

Add in jaggery powder or chopped jaggery to it.

17

Let it melt a bit and add 1 tsp or a tsp more of water to it so it could melt properly.

18

Keep stirring on a low flame. Once fully melted, it will be bubbly and prone to burning so keep stirring.

19

Take a bowl of water and place a small portion of jaggery in it.

20

If it forms ball which holds shape even after pressing it is ready to coat. IF not then cook on low flame while stirring for a few more seconds and check again by dropping some in a bowl of water and pressing with fingers. It will take a couple of minutes to reach this consistency.

21

While flame is on low, add baked parre bites to it. Switch off the flame and using two laddles coat jaggery well from all sides.

22

Coat once again after a minute.

23

Now take the gurr paare out of work and place on a parchment paper lined baking tray we used earlier to bake the paare.

24

Let cool a bit. Try separate paare from each other when they are warm. If required, heat leftover jaggery in the same wok on a low flame adding 1/2 tsp water and coat this again. This is optional. i was left with some so i coated it twice.

25

Let them cool fully then store in air tight container.

NOTES:-
26

(1) Ghee should not be solid nor liquid, it should be semi- solid. SO if it is at this consistency at room temperature then use it. If not, keep in refrigerator for a few minutes.
(2) Fennel seeds and cardamom infused water is used to make the paare more flavorful. You can skip the favouring and add plain cold water too.
(3) For crispier version- skip baking powder, roll thin and bake for more time. detailed recipe pf crispy version is here -http://ritikanarula.com/recipes/punjabi-gurr-paare-baked-and-fried-versions/

Ingredients

For paare
 1.5 cups whole wheat flour
 1/8 tsp baking powder (optional) - see notes
 3 tbsp semi solid ghee
 150 ml water
 1/2 tsp cardamom powder
 2 cardamom pods
 1 tsp fennel seeds or sauf
for jaggery or gur coating
 250 grams jaggery chopped
 1 tsp ghee
 1 tsp fennel seeds
 3 tbsp water

Directions

Paare-
1

In a vessel, take water and add in fennel seeds and cardamom pods to it. Let it simmer till water turns fragrant and green. Strain this liquid and keep in freezer till further use. ( this step is optional but adds to the flavour )

2

In a bowl take whole wheat flour, baking powder and add in cardamom powder to it

3

Now add semi solid ghee ( if it is hot in your area, refrigerate it for a while to get semi solid- not liquid or solid consistency) and rub into flour till resembles like coarse sand.

4

Check by taking flour into your hands and press , if it holds shape the fat is enough (moan)

5

Now add fennel seeds- cardamom infused water gradually and make semi stiff dough. Flatten the dough.

6

Roll the dough ball using rolling pin and form rectangle or roll like chapati.

7

Place this rolled dough in the tray lined with parchment paper . Cover and refrigerate for 30 minutes.

8

Preheat oven with both rods on at 180 degree for last 15 minutes. Take the dough out of fridge and using sharp knife cut vertically.

9

now cut this horizontally

10

Make small rectangles by cutting it with sharp knife.

11

Take a baking tray and place parchment paper or silicon mat on it. Keep these bite size paare on it

12

Bake for 20 to 30 minutes. Mine took 28 minutes. When these are slightly brown form bottom, take these out and let cool fully on a tray.

13

These will become bit crisp on cooling. If not, pop these again in oven and bake for 5 minutes. This is softer version so light brown bottom will do the job. For crispier version, bake for more time.

14

Let these cool fully on a wire rack . This step is very important before they are coated they should be cooled fully.

For coating gur / jaggery
15

In a wok, take 1 tbsp ghee and let it melt. Add in sauf and saute on low flame.

16

Add in jaggery powder or chopped jaggery to it.

17

Let it melt a bit and add 1 tsp or a tsp more of water to it so it could melt properly.

18

Keep stirring on a low flame. Once fully melted, it will be bubbly and prone to burning so keep stirring.

19

Take a bowl of water and place a small portion of jaggery in it.

20

If it forms ball which holds shape even after pressing it is ready to coat. IF not then cook on low flame while stirring for a few more seconds and check again by dropping some in a bowl of water and pressing with fingers. It will take a couple of minutes to reach this consistency.

21

While flame is on low, add baked parre bites to it. Switch off the flame and using two laddles coat jaggery well from all sides.

22

Coat once again after a minute.

23

Now take the gurr paare out of work and place on a parchment paper lined baking tray we used earlier to bake the paare.

24

Let cool a bit. Try separate paare from each other when they are warm. If required, heat leftover jaggery in the same wok on a low flame adding 1/2 tsp water and coat this again. This is optional. i was left with some so i coated it twice.

25

Let them cool fully then store in air tight container.

NOTES:-
26

(1) Ghee should not be solid nor liquid, it should be semi- solid. SO if it is at this consistency at room temperature then use it. If not, keep in refrigerator for a few minutes.
(2) Fennel seeds and cardamom infused water is used to make the paare more flavorful. You can skip the favouring and add plain cold water too.
(3) For crispier version- skip baking powder, roll thin and bake for more time. detailed recipe pf crispy version is here -http://ritikanarula.com/recipes/punjabi-gurr-paare-baked-and-fried-versions/

Baked Punjabi Gur Paare (whole grains)

Leave a Comment

Your email address will not be published. Required fields are marked *