Baked Gur Para

30 standard portions

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Ingredients

• 1 cup atta (durum wheat flour, 130 grams)
• 2 tablespoons sooji (semolina, 30 grams)
• 1.5 tablespoons white sesame seeds (22 grams)
• 1/4 teaspoon baking powder
• pinch salt
• 1/3 cup ghee (75 grams, in semi-solid form (not melted))
• 1/2 cup jaggery powder (65 grams, measured after sifting the powder)
• 3/4 teaspoon fennel powder (you may reduce the amount if you do not like the fennel flavor)
• 2-2.5 tablespoons warm water (as needed, 30-37 ml)

Method

1. Pre-heat oven to 375 F degrees. Line a large baking sheet with parchment paper and set aside.
2. In a bowl mix together atta (whole wheat flour), sooji (semolina), white sesame seeds, baking powder and pinch of salt. Set aside.
3. To the steel bowl of your stand mixer fitted with paddle attachment or use your hand mixer, beat together ghee with jaggery powder until creamy.
4. Start adding the dry ingredients into the ghee-jaggery mixture. Add slowly until it is all incorporated. Mixture will resemble crumbs.
5. Now add warm water to bring the dough together. Start with 1 tablespoon of water and add more as needed to bring it all together. You will have a soft and smooth dough ready.
6. Wrap the dough with a cling sheet and refrigerate for 10 to 15 minutes.
7. Then take out the dough and roll it using a rolling pin to 1/4 inch thickness. You can trim the sides to make it a square.
8. Then use a pastry wheel to cut the dough. You may also use a cookie cutter here. I cut squares around 1.5 x 1.5 inch using the pastry wheel.
9. Transfer the cut squares to the baking sheet lined with parchment paper. Bake at 375 F degrees for 15 to 16 minutes until crisp. If you want them extra-crispy, you may bake for an additional 1 minute or so.
10. Transfer the baked gur para to a wire rack to cool completely. Store in an airtight container and enjoy with chai or coffee.