Baked, Diwali, Snacks
Comments 4

Baked Gur Para

Baked Gur Para - crunchy and crispy, this healthy snack made with jaggery and whole wheat flour is popular throughout India. Baked to golden brown perfection and topped with sesame seeds, it's perfect for the festive season!

Crunchy and crispy, these Gur Para are a sweet Indian snack made with jaggery, ghee, and whole wheat flour. Baked to golden brown perfection and topped with sesame seeds, they’re slightly sweet and nutty — perfect for the festive season!

Gur Para are a fried sweet snack that’s enjoyed cross India for its iconic crunch and melt-in-mouth texture. My version is super easy to make and is baked instead of fried, making it great as a healthy snack to share with your family and friends during Diwali.

It’s made with two simple elements: a jaggery syrup and a dough. Incorporate the ghee and jaggery syrup into the dough for a lovely soft interior and golden brown exterior that you can cut into fun shapes to bring a smile on your family’s faces!

Baked Gur Para - crunchy and crispy, this healthy snack made with jaggery and whole wheat flour is popular throughout India. Baked to golden brown perfection and topped with sesame seeds, it's perfect for the festive season!
Baked Gur Para - crunchy and crispy, this healthy snack made with jaggery and whole wheat flour is popular throughout India. Baked to golden brown perfection and topped with sesame seeds, it's perfect for the festive season!

HOW TO MAKE BAKED GUR PARA:
  1. Melt Jaggery! Melt jaggery and water on medium heat, stirring continuously. It should only take 2 minutes, so switch off the gas as soon as the mixture boils.
  2. Mix Flour! Now, in a bowl mix wheat flour, semolina, baking powder, salt, sesame seeds, and ghee. Mix it with your hands till the mixture becomes crumbly. Use your fingertips to rub ghee evenly into the flour.
  3. Make the Dough! Add in the jaggery water into the mixture slowly to make a firm dough. If the mixture feels dry, add plain water 1 tsp at a time. Cover and rest the dough for 20 minutes.
  4. Roll & Shape! Divide the dough into 4 equal parts and roll it into 1/4 inch thick sheets. Cut the dough into your desired shape. I used a cookie cutter to cut them in square shapes. To prevent them from puffing up while baking, use a fork to poke small holes into the dough.

  5. Bake! Transfer the squares to a baking tray lined with parchment paper. Preheat your oven at 375°F / 190°C. Bake for 15 minutes or until they are crisp and turn golden brown.
  6. Cool! Transfer the baked gur para to a wire rack until they are completely cool.
  7. Enjoy! Your healthy Gur Para snack is ready!

Baked Gur Para - crunchy and crispy, this healthy snack made with jaggery and whole wheat flour is popular throughout India. Baked to golden brown perfection and topped with sesame seeds, it's perfect for the festive season!

5 from 3 votes
Baked Gur Para - crunchy and crispy, this healthy snack made with jaggery and whole wheat flour is popular throughout India. Baked to golden brown perfection and topped with sesame seeds, it's perfect for the festive season!
Baked Gur Para
Prep Time
20 mins
Cook Time
20 mins
 

Baked Gur Para - crunchy and crispy, this healthy snack made with jaggery and whole wheat flour is popular throughout India. Baked to golden brown perfection and topped with sesame seeds, it's perfect for the festive season!

Course: Baked, Snack
Cuisine: Indian
Keyword: sweet
Custom Category: Baked, Diwali, Snacks
Servings: 40 pcs
Calories: 46 kcal
Author: Nidhi Bothra
Ingredients
  • 2 1/2 cup wheat flour
  • 1 tbsp semolina
  • 3/4 cup jaggery , shredded
  • 3 tbsp sesame seeds , adjust according to your preference
  • 1/3 cup ghee , in semi-solid form (not melted)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup water , for melting jaggery
Instructions
  1. Melt jaggery and water on medium heat, stirring continuously. It should only take 2 minutes, so switch off the gas as soon as the mixture boils.

  2. Now, in a bowl mix wheat flour, semolina, baking powder, salt, sesame seeds, and ghee. Mix it with your hands until the mixture becomes crumbly. Use your fingertips to rub ghee evenly into the flour.

  3. Add in the jaggery water into the mixture slowly to make a firm dough. If the mixture feels dry, add plain water 1 tsp at a time.

  4. Cover and rest the dough for 20 minutes.

  5. Preheat your oven at 375°F / 190°C.

  6. Divide the dough into 4 equal parts and roll it into 1/4 inch thick sheets.

  7. Cut the dough into your desired shape. I used a cookie cutter to cut them in square shapes. To prevent them from puffing up while baking, use a fork to poke small holes into the dough.

  8. Transfer the squares to a baking tray lined with parchment paper.

  9. Bake in preheated oven for 15 minutes or until they are crisp and turn golden brown.

  10. Cool the baked gur para on a wire rack till they are completely cool.

  11. Your healthy gur para snack is ready!

Nutrition Facts
Baked Gur Para
Amount Per Serving
Calories 46 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 35mg2%
Potassium 8mg0%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Baked Gur Para - crunchy and crispy, this healthy snack made with jaggery and whole wheat flour is popular throughout India. Baked to golden brown perfection and topped with sesame seeds, it's perfect for the festive season!

This entry was posted in: Baked, Diwali, Snacks
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4 Comments

  1. Dhvani says

    Seems intresting…what would be the baking time in a convection oven..
    Also cant fix a temperature of 190 in the oven..either 180 or 200.. pls advise…thanks

    • Nidhi Bothra says

      The baking time is for convection oven only. Just make sure that you preheat the oven to the recommended temperature before putting in the gur paras. If you don’t have a setting for 190 then use 180 instead. Just keep an eye on the gur paras and take them out as soon as they are done – the oven temperature and baking time differs from oven to oven.

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