Gur Pare Diwali Special Recipe
Sweets are made the most on the auspicious occasion of Deepawali, because in Indian culture, happiness is celebrated only with sweets. On this auspicious occasion, today we are going to make crispy gur pare, which you can make at home with a simple method. A lot of love is mixed in the homemade sweets, and the most intimate is reflected in this loving welcome. With this happiness, we make delicious gur pare, filled with sweetness and love.
Ingredients for Gur Pare
Refined Flour - 2 cups (260 grams)
Desi Ghee - ¼ cup (60 ml)
Milk - ½ cup
Jaggery - 200 grams
Dry Ginger Powder - 1 tsp
Process of making dough for Pare
Put 2 cups of all purpose flour and ¼ cup of ghee in a bowl, mix it well. Now add ½ cup of warm milk little by little and knead the flour. Make a light hard dough and keep it covered for 15-20 minutes.
Process of cutting Pare
When the time is up, mash the dough lightly. Break it into two parts and roll one part lightly. After rolling it, cut about 1 cm wide strips of it, then cut about 2 cm wide from the other side. Similarly, cut the portion of the other dough by rolling it.
Process of frying Pare
Put oil in a pan and heat it. Remember, the oil should be low for frying the pare and the flame should also be low-medium. When the oil becomes hot, put the pare in it and fry it like this for 5 minutes. When they float to the top, then fry them while stirring until they turn golden brown. After frying well, take them out and cool them, fry the rest in the same way. Remember, when you are putting the pare in for frying for the second time, turn off the gas for a while because the oil is hot at that time, the oil is needed slightly hot for frying the pare.
Process of making syrup for Gur Pare
Put 1 cup (200 grams) of jaggery and ¼ cup of water in a pan and cook till the jaggery mixes well with water. When the jaggery is mixed well, check it, when the wire starts forming means syrup is ready. Remember that it has to be stirred continuously while cooking, otherwise the jaggery will stick to the bottom of the pan. When syrup is made, turn off the gas and add 1 tsp of dry ginger powder and mix it well and the syrup will be ready for gur pare.
Process of making Gur Pare
Put the cooled pare in the syrup and keep stirring it continuously. Remember to keep stirring continuously or else it will stick. Keep stirring them till they cool down and separate on their own. If you want, you can mix it by keeping the pan separate. While mixing, if any two are seen sticking while separating them, then separate them too and stir it back. When they separate, take them out on a plate, in this way the gur pare will be ready.
Make the dough a little hard.
While frying the pare, the flame should be low-medium and the oil should also be less hot. If the oil becomes too hot, then after turning off the flame for a while, cool the oil and burn the gas back.
While making the syrup, check it as soon as foam starts coming in it, as soon as the wires start coming, turn off the flame.
Keep stirring it continuously till a good coating of jaggery comes on the pare.
After the gur pare cools down completely, fill them in any container. You can eat it for 1 month.
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