Gur Pare
Crunchy flour sticks coated in a thick, dark jaggery glaze.
About this dish
A traditional winter snack and a staple during the festivals of Lohri and Baisakhi, Gur Pare are the rustic cousins of the sugar-coated Shakarpara. In Punjabi villages, these are prepared in large iron vats using fresh jaggery (gur) from the sugarcane harvest. They are known for their long shelf life and provide a quick energy boost during the bitter cold North Indian winters.
Ingredients
The Dough
- 250g (2 cups) All-purpose flour (Maida)
- 4 tbsp (60ml) Ghee, melted (for Moyan/shortening)
- 1/2 tsp Fennel seeds (Saunf), coarsely crushed
- 1/8 tsp Baking soda
- Warm water, for kneading (approx 1/2 cup)
The Jaggery Glaze
- 200g (1.5 cups) Dark Jaggery (Gur), chopped
- 1/4 cup Water
- 1/2 tsp Dry ginger powder (Sonth)
- 1 tsp Fennel seeds (whole)
- 1 tsp Ghee, for shine
Frying
- Vegetable oil or Ghee, for deep frying
Method
- 1
Prepare the Moyan
Mix the flour and fennel seeds in a bowl. Pour in the melted ghee and rub it into the flour with your fingertips until the mixture resembles breadcrumbs and holds its shape when pressed in your palm.
- 2
Knead the Dough
Gradually add warm water and knead into a very stiff, firm dough. Do not over-knead; the dough should just come together but remain dense to ensure a flaky texture later. Cover with a damp cloth for 20 minutes.
- 3
Roll and Cut
Divide the dough into large balls. Roll each ball into a thick disc (about 1/2 inch thick). Use a knife or pizza cutter to cut into rectangular sticks or diamonds about 1.5 inches long.
- 4
First Stage Frying
Heat oil in a kadai on low-medium heat. The oil should not be too hot; when a small piece of dough is dropped in, it should rise slowly with tiny bubbles. Fry the sticks in batches for 12-15 minutes until they are pale golden and crisp all the way through.
- 5
Drain and Cool
Remove the fried pare with a slotted spoon and drain on paper towels. They must cool completely to room temperature before being added to the syrup, otherwise they will turn soggy.
- 6
Make Jaggery Syrup
In a wide, heavy-bottomed pan, combine chopped jaggery and water. Cook over medium heat until the jaggery melts completely, then strain to remove any impurities.
- 7
Achieve Hard-Ball Consistency
Boil the strained syrup with ginger powder and fennel seeds until it reaches a 'two-string' or 'hard ball' consistency (approx 118°C). A drop of syrup in cold water should form a firm, non-sticky ball.
- 8
Coat the Pare
Quickly add the fried pare to the syrup and stir in 1 tsp ghee. Turn off the heat immediately and keep tossing the sticks continuously as the syrup cools. This ensures an even, thick coating.
- 9
Crystalize and Separate
As the jaggery cools, it will thicken and start to look dry/matte. Keep stirring gently to separate the sticks so they don't stick together in a single lump. Once completely dry, they are ready.
Notes & variations
- Darker jaggery gives a more traditional, rich flavor and a better color.
- Always fry on low heat; high heat will brown the outside but leave the inside raw.
- Store in a clean, dry airtight container for up to 1 month.
- Adding a pinch of black salt to the jaggery syrup can enhance the sweetness.
Serve with
A hot cup of Masala Chai or as a standalone snack.
Cook's note
The secret to the perfect crunch is the 'Moyan'—if you skip rubbing the ghee properly into the flour, the sticks will be hard instead of flaky.