Mangalorean Recipes

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Gur Para Recipe

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Ingrediencts

Quantity Measure Ingredients Description
1.5 Teacup Flour, All Purpose DOUGH INGREDIENTS
1/2 Teacup Flour, Wheat - (Atta) DOUGH INGREDIENTS
1/4 Teaspoon Baking Soda DOUGH INGREDIENTS
1 Teaspoon Fennel -(Saunf, Badi Shep) DOUGH INGREDIENTS - Roasted
7-8 Tablespoon Water DOUGH INGREDIENTS
  As Required Ghee DOUGH INGREDIENTS - for frying
1/4 Teacup Jaggery DOUGH INGREDIENTS - powder it, to cat the paras
1 Teacup Jaggery GUR SYRUP -- GUR SYRUP
1/2 Teacup Water GUR SYRUP
1 Teaspoon Cardamom Powder GUR SYRUP - (optional)

Method

Assemble all the ingredients on the kitchen table.

In a pan  add saunf and dry roast until light brown in color. Set it aside.

Sift flour and baking soda together. Add roasted saunf and pour ghee in the center.
Gradually work on the flour till mixture  is crumbly.    Use fingertips to rub ghee evenly into flour.

Spoon by spoon add enough water to  form a soft and pliable dough.

Cover and let the dough sit for 30 minutes.

Heat oil/ghee in a kadai.

Make a large  ball out of the dough and roll it into thick chapati.     Cut into diamond cubes and..deep fry until crisp and dark brown in color.
 
 When all paras are fried, crisp and golden paras…mix gur and water in a separate pan.

 Bring it to a boil.
 
 Gur/jaggery burns very fast, so do not  leave the syrup unattended and keep stirring it continuously.    Till it is reduced to half its quantity.  

 Remove from flame…    mix in fried para(s) and keep mixing. Until all the para(s) are coated in gur  syrup.
 
 Spread them on big plate and allow  them to cool down completely.    Since the gur-paras are sticky, I like to  toss all the para(s) in dry gur powder.

 Dust the extra gur and store them in  an air-tight container at room  temperature.

 

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