Gur Recipes

Gur Ka Halwa

TOTAL TIME 35 m
PREP TIME 15 m
CALORIES 217

Ingredients

  • 1 cup semolina
  • 1/4 teaspoon fennel seeds
  • 5 strand saffron
  • 2 teaspoon raisins
  • 2 cup water
  • 1/2 cup powdered jaggery
  • 1/2 cup butter
  • 2 teaspoon cashews
  • 1/4 cup milk



For Garnishing
1. 2 teaspoon almonds

How to make Gur Da Halwa
Step 1
Take a pan and keep it on medium flame. Add clarified butter to the pan and heat it. Then add fennel seeds and cook until they crackle. Now add semolina (sooji) to the pan and saute it till it browns. Keep the flame low or the sooji will burn.
Step 2
Take another pan and heat water in it on medium flame. Once it comes to a boil, add jaggery. Let it dissolve. Keep the flame low and allow the water-jaggery mixture to thicken.
Step 3
Now add this jaggery- water syrup to the semolina. Cook on low flame for two-three minutes and then add the milk and saffron. (If you first dissolve saffron in milk, and then add, it would give a nice colour to the halwa). Once the halwa begins to thicken, add dry nuts and cook for further 2 minutes. Serve hot by garnishing with sliced almonds.

Gur Ki Gajak

TOTAL TIME 15 m
PREP TIME 10 m
CALORIES 534

Ingredients

  • 400 gm jaggery
  • 6 tablespoon ghee
  • 4 cup raw peanuts
  • For Seasoning
    6 tablespoon fennel seeds



How to make Gur Ki Gajak
Step 1
Heat ghee in a non-stick pan over medium flame. Add gur to it and lower the flame. Allow it to melt and turn golden. Once done, add the fennel seeds (saunf) and mix it well.
Step 2
Take another pan and add some ghee and roast the peanuts in it. Once they are done, add roasted peanuts to the Gur mix and mix it well. Cook at low flame.
Step 3
Spread a foil sheet on a flat and sprinkle some ghee on it. Now transfer the Gur mix on the oil glazed sheet and spread it across.
Step 4
Let it cool down. As it cools down it will keep getting hard. Serve this by breaking it into small pieces and enjoy.


Gur Paratha Recipe

TOTAL TIME 30 m
PREP TIME 10 m
CALORIES 520

Ingredients

  • 2 cup wheat flour
  • 25 almonds
  • 3. 4 green cardamom
  • 3 tablespoon powdered jaggery
  • 3 tablespoon ghee
  • 1/2 teaspoon salt



How to make Gur Paratha
Step 1
Take out flour in a big utensil. Add salt and 1 tsp ghee in flour. With help of lukewarm water knead a soft dough. Keep aside the dough for 20 minutes so that it gets fermented.
Step 2
Add almond powder and cardamom powder in jaggery and mix nicely. Preheat tawa. Take little amount of dough (equal to the size of small guava) and roll it.
Step 3
Dust with dry flour and roll into 3-4 inch diameter parantha. Spread some ghee on top of the rolled parantha. Now place 1-2 tsp stuffing on the parantha and roll it back into a ball. Close the stuffing properly.
Step 4
Flatten the ball so that stuffing gets even. Dust it again with dry flour and roll gently into 5-6 inch diameter thick parantha. When the tawa is hot, place the parantha on tawa.
Step 5
When it turns a little brown from beneath, flip the side. When the second side gets brown spots as well, spread some ghee on the upper side. Spread the ghee all around, flip the side and spread some ghee on the other aside as well.
Step 6
Roast parantha until it gets brown spots on both the sides. Like wise prepare all paranthas. Now, place the prepared parantha on a plate or on the foil if you are packing it for someone.
Step 7
Enticing and mouth drooling gur parantha is ready. Serve hot.


Fried Gur Biscuit

TOTAL TIME 30 m
PREP TIME 15 m
CALORIES 437

Ingredients

  • 300 gm jaggery
  • 1/2 tablespoon fennel seeds
  • 1/2 cup coconut
  • 2 cup wheat flour
  • 1/2 teaspoon black cardamom
  • 6 tablespoon ghee
  • For Dough
    1 cup water



How to make Fried Gur Biscuit
Step 1
Take a bowl and add water in it. Add jaggery in it and mix well so that jaggery completely dissolves in it. Once dissolved, strain the water in a jug and keep the jaggery aside.
Step 2
In another bowl, add wheat flour along with grated coconut, fennel seeds, cardamom powder and 2 tbsp ghee and mix it until it forms a coarse dough. Now pour the jaggery water from the jug in to this wheat mix and knead a soft dough. Cover this dough so that it doesn't dry out and set it aside.
Step 3
Next, place a pan over medium flame and add some ghee to it. Let it melt. Meanwhile, make small rounds of the dough and then using your palm flatten them out. Keep the thickness of about 1 centimetre. Now, one by one, place them on the heated pan and fry them until they turn crisp or red in color.
Step 4
Once done, serve these with a hot cup of tea or coffee and enjoy.


Masala Gur Recipe

TOTAL TIME 20 m
PREP TIME 10 m
CALORIES 142

Ingredients

  • 300 gm jaggery
  • 20 gm carom seeds
  • 20 gm dry ginger
  • 20 gm crushed walnuts
  • 20 gm fennel seeds
  • 20 gm sesame seeds
  • 20 gm powdered black pepper
  • 1 teaspoon ghee



How to make Winter-special Masala Gur
Step 1
Put a pan on medium flame and dry roast together fennel seeds, sesame seeds and carom seeds. Once done, turn off the burner and keep aside.
Step 2
Next, put a saucepan on medium flame and heat ghee in it, when it is hot enough add jaggery and let it melt completely. Lower the flame and add the dry roasted spices along with dry ginger, black pepper powder and crushed walnuts. Stir to combine them well and turn off the gas knob.
Step 3
Now, grease a plate with a little ghee (you can use a kitchen brush as well for this) and pour the jaggery mixture in it. Flatten the mixture with wet hands. When it is slightly cool, cut the pieces with sharp knife and store in a clean jar. Enjoy after a meal!


Sooji Gur Ka Halwa

TOTAL TIME 20 m
PREP TIME 5 m
CALORIES 371

Ingredients

  • 250 gm ghee
  • 150 gm khoya
  • 150 gm jaggery
  • 1/2 cup mixed dry fruits
  • 150 gm semolina
  • 1 tablespoon powdered green cardamom
  • 3 strand saffron



How to make Sooji Gur Ka Halwa
Step 1
Take a heavy bottomed pan, add ghee in it and heat it on medium flame.
Step 2
Add semolina and roast it until it turns golden.
Step 3
Take a bowl, add water and dissolve jaggery in it. After this, add khoya and saffron to it and mix properly.
Step 4
Add the jaggery mix to semolina and stir properly.
Step 5
Let it cook for a while until the halwa thicken. Add cardamom powder to it and garnish it with dry fruits. Serve hot!