Indian · Dessert
Gur Pare
A rustic North Indian tea-time sweet of short, stubby wheat-flour rolls, rubbed with ghee, rolled stiff, slow-fried to a biscuity crunch, then tossed in warm jaggery-style molasses syrup until each piece carries a thin, matte, crystallised coat.
$0
25 minsPrep
20 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
238Calories
2.4gProtein
15.5gFat
24.1gCarbs
11.3gSugar
2gFiber
6mgSodium
13mgChol
3.9gSat Fat
296mgPotassium
49mgCalcium
1.5mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Tripel
local
Masala Chai
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub the melted ghee into the whole wheat flour until the mixture resembles coarse breadcrumbs.
2
Add the lukewarm water a little at a time and bring together into a stiff, firm dough; do not knead too long. Cover and rest for 15 minutes.
3
Divide the dough in two and roll each piece into a thin round roughly 3mm thick on a lightly floured surface.
4
Cut each round into small diamond or finger shapes with a knife, then roll each piece gently between your palms into short little rolls.
5
Heat the vegetable oil in a wok to 150C (low-medium, verified with a thermometer) and fry the rolls in batches, turning often, until pale gold and crisp throughout, about 8-10 minutes a batch. Drain on a rack.
6
Melt the molasses in a small pan over low heat until it loosens into a thick syrup, then stir in the ground cardamom and remove from heat immediately.
7
While the syrup is still warm, add the fried rolls and toss gently until each piece is coated in a thin matte layer of molasses.
8
Spread the coated pieces on a tray and let them sit for 10 minutes until the coating sets to a dry, non-sticky shell before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Whole Wheat Flour, sifted
- 10g10g Ghee, melted, for dough
- 12g12g Water, lukewarm
- 250g250g Vegetable Oil, for deep-frying, partial_absorption, fats
- 30g30g Molasses, melted into syrup
- 1g1g Cardamom, ground, stirred into syrup
