Gud Paare is similar to a sugar coated biscuit (just that this is jaggery coated!) and is a must have item in every Punjabi wedding!
Gud Paare are an integral part of every Punjabi wedding. The sweetness of the jaggery with the little bite of the fennel seeds, make this such an incredibly yum sweet!
I love weddings. The dressing up part, meeting people, the food, the dancing, drinks and everything! But one of my favorite part of Punjabi weddings is the shaadi ki mithai. Most people associate Punjabi weddings with the loud music and the drinks, but trust me, the better part of Punjabi weddings are the food and the sweets. I love the spread of food you have at the weddings, especially if it is a cold winter night and there is someone making hot kulchas and serving them with chole or dipping in hot jalebis in the sugar syrup and serving them with a bit of rabdi!
The shaadi ki mithai box can contain amazing sweets like ladoos, burfis, pedas, and kaju katris, but the one thing that definitely stands out is this amazing gud pare.
This sugar and jaggery sweet which is almost similar to a candy or a sugar coated biscuit, is very typical in a Punjabi wedding and in fact, no wedding is considered to be complete without it.
As a kid (oh, well even as an adult!) I remember asking people for extra packets of those sweets shamelessly because I am absolutely adore them. Then I got a recipe from an aunt. It is not an easy recipe and one specially needs to be very careful when melting the jiggery, but what is life without a little hard work for food, eh?
It is a recipe worth every bit of hard work, take my word for it!
And oh, before the recipe, have you checked out the Punjabi Choore recipe? An awesome way to use up leftover rotis!
Gud Paare : Punjabi Wedding Sweet
- 500 gms Maida
- 1/4 cup Ghee
- 205 gms Jaggery
- 1 tsp Saunf Fennel Seeds /
- In a big bowl, take the maida and slowly add the melted ghee to it little by little. Keep mixing the maida and ghee till it starts holding together somewhat. At this point, add a couple of drops of water and knead it to make a dough.
- Divide the dough in four parts and roll one into a half an inch thick round. Cut them into vertical strips and then into 2-3 inch long strips. Repeat for rest of the dough balls.
- In a kadhai, heat oil fry the strips till slightly brown and crisp. Drain them on a kitchen towel while they cool a bit.
- In another heavy bottomed pan, add chopped or grated jaggery. On a slow flame let it melt, stirring all the time.
- Cook till you attain the consistency where you add a drop of jaggery into the cool water and it solidifies. At this point, add the saunf and stir. Switch off the gas and immediately add the fried strips. Mix quickly with two ladles so that all the strips are evenly coated. Transfer them onto a tray cool completely.
- Once completely cool, separate the strips carefully taking care not to break them too much.
- Store in an airtight container for 15 days