Using Gud (Jaggery) instead of regular sugar for the syrup in this recipe takes these lovely paras to another level. This recipe is from one of my fav bhabhi, whose an ace gudpara maker. These can be stored in an airtight container for a month or two and is yummy in the winter months. The saunf also gives them a lovely flavour. I usually pop a couple in my mouth after lunch, which satisfies my sweet tooth and the saunf leaves a great taste in the mouth till the evening... this goes amazing with a hot cup of tea too... pure winter indulgence at its best!!
what you need:
- 500gms maida (all purpose flour)
- 1/3 cup (150ml) ghee/oil
- water to knead the dough
- oil for deep frying
for the syrup
- 250gms gud (jaggery)
- 1 cup water
- 2 tbsp saunf (fennel seeds)
- 1 tsp elaichi powder
1. Combine the ghee into the flour to resemble dry breadcrumbs. Add little water to get a fairly hard dough (not too hard). Knead thoroughly to make the dough smooth.
2. Divide the dough into two. With the first half, roll it out to about 1/2 cm thickness. Using a knife cut out strips of size (1cm X 3-4cm). Deep fry the strips and and drain on kitchen paper. Repeat with the second half of the dough.
3. Combine the gud, water, saunf and elaichi to make a thick syrup. Boil the syrup until it reaches 2 string consistency (Cool a drop of syrup on a plate and stretch between two fingers to see approximately two strings). Basically it should be thick and should be solifying at the edges.
4. Quickly add the paras (the strips) into the syrup to coat them evenly and spread them onto a tray to solidify. When cool, store in an airtight container. Eat whenever you like :), makes about a kilo of gudpara.
Another entry for the RCI-punjab to Richa of As dear as Salt, conceived by Lakshmik of Veggie Cuisine.