Gur Para

Making Para

1. Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.

2. Knead the dough for another minute and divide in two equal parts.
3. Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
4. Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
5. Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
6. Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them.

Making Sugar Syrup

1. Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat.

2. Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together.
3. Allow them to cool. Gur paras can be stored for several weeks in airtight container.