## Gur Paare Recipe (A traditional Punjabi Wedding Sweet) – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Gur Paare Recipe (A traditional Punjabi Wedding Sweet)** with this easy-to-follow recipe. A traditional **Punjabi Snack**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes
**Total time:** 45 minutes
**Cuisine:** Punjabi
**Course:** Snack
**Diet:** Vegetarian
### Ingredients for Gur Paare Recipe (A traditional Punjabi Wedding Sweet):
* 500 grams All Purpose Flour (Maida)
* 1/4 cup Ghee
* 250 grams Jaggery
* 1 teaspoon Fennel seeds (Saunf)
* Sunflower Oil – for deep frying
### Step-by-Step Instructions to Make Gur Paare Recipe (A traditional Punjabi Wedding Sweet):
1. heat oil for deep frying on medium heat.
2. Once the oil is hot, add the cut dough strips and fry until slightly brown and crisp.
3. Do make sure to fry on medium heat so it gets crisp evenly.
4. Drain them on a kitchen towel and allow them to cool a bit.
5. In another heavy bottomed pan, add chopped or grated jaggery.
6. On a slow flame allow it to melt, stirring continuously all the time.
7. Cook till you attain the consistency where you add a drop of jaggery into the cool water and it solidifies.
8. At this point add the saunf and stir.
9. Turn off the heat and immediately add the fried strips to the jaggery syrup.
10. Mix quickly using two ladles so that all the strips are evenly coated with the jaggery.
11. Once done, the Gur Paare is ready.
12. Transfer the Gur Paare onto a tray cool completely.
13. Once completely cool separate the strips carefully taking care not to break them too much.
14. Store them an airtight container for 15 days.
15. Serve the Gur Paare for festivals like Karva Chauth or any other special occasion in the family.
### Tips for the Best Gur Paare Recipe (A traditional Punjabi Wedding Sweet):
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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