Gur Para Recipe – How to Make Gur Pare or Jaggery Shakarpara Recipe – Holi Recipes

Gur Pare or Gur Para Recipe – Easy, delicious and addictive crunchy bites made with wheat flour and jaggery.

Gur Para or Gur Pare is a sweet snack from India made with whole wheat flour and jaggery. These crunchy bites are mildly sweetened with jaggery and flavored with freshly pound cardamom powder. This gur para recipe is very similar to Shakarpare where the fried dough bites are coated with sugar syrup. There are two variations to make these delicious and addictive gur paras, one is with jaggery syrup and another one is without jaggery syrup.

Instead of coating them with jaggery syrup, we are adding the jaggery water to the dough. I will share another variation sometime later.

The best part of this recipe is they not only so easy to make, but they can also be stored up to 3-4 weeks. And this recipe is so versatile, you can prepare them beforehand during festivals such as Diwali, Holi, Rakhi or Krishna Jayathi. Also, these can be served as a tea time sweet snack.

Few Tips to Make the Best Gur Pare:

1. Make sure you mix the flour and slightly heated ghee together well to make the crunchy gur para / gur shakarpare.
2. The dough should be stiff.
3. Fry a few of them at a time. Do not overcrowd them.
4. Do not fry on a high flame nor very low flame.

Few More Indian Sweets Recipes on the blog

• Aval Kesari
• Akhrot Ka Halwa
• Beetroot Halwa
• Chena Murki
• Til Khoya Laddu
• Rasgulla
• kaju Katli
• Bread Kaja
• Apple Khoya Kheer

Gur Para Recipe card below:

Print Recipe

How to Make Gur Para Recipe

An easy and delicious Indian sweet snack made with whole wheat flour, jaggery and cardamom. A perfect recipe for Diwali or Holi.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Snack

Cuisine: Indian

Keyword: Festival Food, Indian Snacks, Indian Sweets

Servings: 8

Calories: 352kcal

Author: Hari Chandana Ponnaluri

Ingredients

• 2 cups Wheat Flour you can substitute with all purpose flour
• 1/2 cup Jaggery powdered
• 1/4 cup Water
• 4 tbsp Ghee melted
• 1/4 tsp Cardamom Powder
• Oil for deep frying

Instructions

• Take water and powdered jaggery in a bowl.
• Heat until the jaggery dissolves completely.
• Turn off the flame and let it cool.
• Combine the wheat flour and cardamom powder in a mixing bowl.
• Add slightly heated ghee and mix well to get a breadcrumb-like texture.
• Then add the cooled jaggery water to the flour and mix.
• Make a firm dough by adding normal water little by little.
• Cover the dough and keep aside for 30 minutes.
• Knead the dough and divide into 6 – 7 equal portions.
• Roll the dough ball into a thick circle.
• Cut the rolled dough into diamond or square pieces.
• Repeat the same process with all the dough portions.
• Heat oil in a pan for deep frying.
• When the oil becomes hot, reduce the flame to low.
• Gently drop the dough pieces in the hot oil.
• Deep fry them on a low-medium flame until brown color, turn over to fry on both sides evenly.
• Drain them on paper towels and let them cool completely.
• Store in an airtight container.

Notes

You can substitute the wheat flour with all purpose flour or plain flour.

Nutrition

Calories: 352kcal | Carbohydrates: 36g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 1mg | Potassium: 33mg | Sugar: 12g | Calcium: 9mg | Iron: 1.6mg

How to Make Gur Para Recipe with Step by Step Photos:

• Combine the measured water and measured jaggery in a vessel and heat until the jaggery dissolves completely.
• Remove the vessel from the heat and let it cool completely.
• Filter the jaggery water to remove any impurities.

• In a mixing bowl, add the measure wheat flour and cardamom powder. Add the slightly heated ghee or clarified butter and mix very well to get a breadcrumb-like texture.

• Now add the cooled jaggery water to the flour mixture and combine.
• Make a firm dough by adding normal water little by little.
• Cover the dough and keep aside for 30 minutes.
• After 30 minutes, knead the dough again and divide it into 6-7 equal portions.

• Dust each dough portion with some wheat flour and roll into a thick circle.

• Cut the rolled dough into diamond or square pieces using a knife or cutter.

• Repeat the same process with all the dough portions. Cover the dough pieces with a paper or plate to prevent them from drying.

• Heat oil in a pan for deep frying the gur para.
• When oil becomes hot, reduce the heat to low.
• Carefully drop some dough pieces in the hot oil and deep fry them on a low-medium flame until brown color, turn over to fry on both sides evenly.
• Remove from oil and drain on paper towels.
• Make sure you fry a few at a time, without crowding.
• When they are cooled, store in an airtight container and serve as a sweet snack.