Punjabi gurr paare are made with refined flour and fried and then coated with gur.
Since i dont indulge in deep fried stuff much very often, i tried baking the paare instead of frying too. The challenge was to make them crisp or khasta but not hard. i reduced the size for that and made these bite size then baked and coated with gurr. The outcome was so perfect that I didn’t miss the frying part at all and they are so easy to make.
Again i used whole wheat flour for making the baked version.
Here is the pic of the baked version.
If you ask me frankly my vote goes to the baked version. With much lesser calories they satisfied the craving perfectly. These stayed good for 4 to 5 days in an airtight container. Also they were khasta and easy according to me . ( Well i am biased towards baking :))) So here i am sharing both fired and baked version of the popular mithai- Gurr Pare.
1. In a bowl take whole wheat flour and add in tea masala to it. Now add ghee and rub into flour for moan. In a bowl take aata ,suji and add ghee ( you can replace aata with 2 cups maida ). Knead the flour. It should be able to come together. Add water little by little and knead into a hard dough. Cover and keep aside for 15-20 minutes. Divide dough into 2-3 balls. Take one ball and roll like chapati. But It should be thicker than normal chapati. Take knife and cut the rolled chapati into long strips by cutting vertically with the help of knife. Heat oil in a wok. When the oil is medium hot, put the paare pieces into oil/ghee. Let it fry on low-medium only so these are cooked well from inside. Once these are golden brown and crisp, take these out on paper napkin and keep aside. In another vessel /kadhai, heat 2tbsp ghee or oil add about 2tbsp sauf and fry for a few minutes. Add grated jaggery / gur to it . Keep it on a low flame. Let it melt fully . Take a bowl filled with water and add some jaggery to it. If it solidifies then it means the jaggery is ready to be coated. Once jaggery is done ,switch off the flame and put all fried paare into jaggery sauf mix . Mix well using one or two spatula(s). Make sure the paare pieces are coated well with jaggery. Keep aside. After 5 min, again with the help spatula coat the pieces well. Once slightly cool, transfer into serving dish and let it cool fully. The gur paare or gur ki mithai is ready.
2. Now add water gradually and make semi stiff dough. Flatten the dough. Take a rectangular baking tray or any other tray. Press the dough ball or using rolling pin roll it and cut the sides to form rectangle. Place this rolled dough in the tray lined with parchement paper . Cover and refrigerate for 30 minutes.
3. Preheat oven with both rods on at 180 degree for last 15 minutes. Take the dough out of fridge and using sharp knife cut into small bite size rectangles or any other shape of choice.
4. Take a baking tray and place parchement paper or silicon mat on it. Keep these bite size paare on it and 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.
5. These will crisp on cooling. If not, pop these again in oven and bake for 5 minutes.
6. Let these cool fully.
7. In a wok, take 1 tbsp ghee and let it melt. Add in 1 tsp sauf and saute on low flame. Add in jaggery powder or chopped jaggery to it. Let it melt a bit and add 1 tsp or a tsp more of water to it so it could melt properly. Keep stirring on a low flame. Once fully melted, take a bowl of water and place a small portion of jaggery in it, if it forms ball it is means it is ready to coat. This will happen in no time.
8. Add baked parre bites to it and using two laddles coat jaggery well from all sides. Switch off flame. Coat once again after a minute. Now take the gurr paare out of work and place on a parchment paper lined baking tray we used earlier to bake the paare. Let cool fully. Store in air tight container.
Ingredients
Directions
1. In a bowl take whole wheat flour and add in tea masala to it. Now add ghee and rub into flour for moan.
2. Now add water gradually and make semi stiff dough. Flatten the dough. Take a rectangular baking tray or any other tray. Press the dough ball or using rolling pin roll it and cut the sides to form rectangle. Place this rolled dough in the tray lined with parchement paper . Cover and refrigerate for 30 minutes.
3. Preheat oven with both rods on at 180 degree for last 15 minutes. Take the dough out of fridge and using sharp knife cut into small bite size rectangles or any other shape of choice.
4. Take a baking tray and place parchement paper or silicon mat on it. Keep these bite size paare on it and 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.
5. These will crisp on cooling. If not, pop these again in oven and bake for 5 minutes.
6. Let these cool fully.
7. In a wok, take 1 tbsp ghee and let it melt. Add in 1 tsp sauf and saute on low flame. Add in jaggery powder or chopped jaggery to it. Let it melt a bit and add 1 tsp or a tsp more of water to it so it could melt properly. Keep stirring on a low flame. Once fully melted, take a bowl of water and place a small portion of jaggery in it, if it forms ball it is means it is ready to coat. This will happen in no time.
8. Add baked parre bites to it and using two laddles coat jaggery well from all sides. Switch off flame. Coat once again after a minute. Now take the gurr paare out of work and place on a parchment paper lined baking tray we used earlier to bake the paare. Let cool fully. Store in air tight container.
In a bowl take aata ,suji and add ghee ( you can replace aata with 2 cups maida ). Knead the flour. It should be able to come together. Add water little by little and knead into a hard dough. Cover and keep aside for 15-20 minutes.
Divide dough into 2-3 balls. Take one ball and roll like chapati. But It should be thicker than normal chapati. Take knife and cut the rolled chapati into long strips by cutting vertically with the help of knife.
Heat oil in a wok. When the oil is medium hot, put the paare pieces into oil/ghee. Let it fry on low-medium only so these are cooked well from inside. Once these are golden brown and crisp, take these out on paper napkin and keep aside.
In another vessel /kadhai, heat 2tbsp ghee or oil add about 2tbsp sauf and fry for a few minutes. Add grated jaggery / gur to it . Keep it on a low flame. Let it melt fully . Take a bowl filled with water and add some jaggery to it. If it solidifies then it means the jaggery is ready to be coated.
Once jaggery is done ,switch off the flame and put all fried paare into jaggery sauf mix . Mix well using one or two spatula(s). Make sure the paare pieces are coated well with jaggery. Keep aside. After 5 min, again with the help spatula coat the pieces well. Once slightly cool, transfer into serving dish and let it cool fully. The gur paare or gur ki mithai is ready.