How to make Dogra Wedding Recipe Gulra from Jammu?

10 Nov How to make Dogra Wedding Recipe Gulra from Jammu?

Last Updated on November 16, 2021 by blessmyfoodbypayal

Jammu special Gulra recipe | homemade gulra recipe | dogra Wedding Recipe gulra with step wise pictorial and video method.

WHAT IS GULRA & ITS SIGNIFICANCE

Gulra is a dessert made of roasted semolina with nuts and sugar.

Gulra is not merely a recipe but it is a deep part of dogra culture and tradition.

Belonging to the Jammu province of UT of Jammu and Kashmir, this dogri recipe is prepared during local weddings only.

when the bride leaves for her in laws home after Vidai/Doli from her parental home, sending Gulra with her is a part of dogra Wedding custom.

With Gulra, she also carries Sasrut, which is also a local dessert with her and both Gulra and sasrut are then distributed a bit to all the relatives from  in laws side.

To know and get the recipe of SASRUT, click on the picture below.

INGREDIENTS USED

SEMOLINA : semolina is suji, also called rawa. There are two textured types of semolina available in market. Very fine and the coarse one.

To make Gulra, you need to use the coarse semolina because the texture of gulra is quite grainy which comes from semolina.

NUTS : We are using cashews, almonds, raisins and coconut. If making the recipe keeping in mind the traditional method, we have never noticed use of any other nuts other than the mentioned.

You can keep the quantity of nuts as per your choice but do note that nuts shouldn’t overpower the presence of semolina. Gulra is more about semolina and not about nuts primarily.

FENNEL SEEDS : Fennel seeds is called by the name sounf in hindi. It brings a nice and soothing fragrance and taste to Gulra so don’t skip it.

CASTER SUGAR : caster sugar is something falls in between the category of powdered sugar and granulated sugar.

Meaning thereby, caster sugar is not as big as granulated sugar and also not in totally powdered form.

If you don’t get caster sugar, nothing to worry. Spread some granulated sugar on clean surface and roll the rolling pin/belan (we use to make roti/chapati) over the sugar to crush it.

It will be your caster sugar and you can comfortably use it.

Alternatively if you have tagar/boora available with you, that can also be used.

DESI GHEE : Homemade or store brought, use any ghee you want. But don’t replace ghee with oil because with oil, you will not get that authentic taste and traditional recipes are mainly about authenticity.

DO’S AND DON’TS

1. Keep the flame low all the times because all the ingredients we will be roasting are very delicate. They tend to burn so quickly.

And if you roast semolina on high flame, it will immediately turn brown but remains raw in taste.

2. We have roasted, almonds cashews and coconut together but raisins separately. Reason being that raisins get roasted very much quickly whereas rest of the nuts need time.

If you roast raisins with almonds, cashews and coconut, raisins will get burnt.

So this fact needs to be keep in mind.

3. Gulra is only a white coloured dessert so it is important not to roast semolina to brown coloured.

4. If you are confused about the stage when semolina is properly roasted or not, better take a pinch of semolina and taste it. If it is not feeling raw, it is roasted properly. Otherwise you need to roast little bit more.

STORAGE OF GULRA

Gulra should be stored in airtight container and can be enjoyed for couple of days without refrigeration.

It is only eaten at room temperature.

ALSO SEE

few more dessert recipes from Jammu

• jammu special sund
• pude recipe
• Traditional dogri recipe gheur
• Jammu special madra
• jammu chocolate recipe

To know more about jammu and Kashmir recipes, click here.

STEP WISE PICTORIAL METHOD OF JAMMU SPECIAL GULRA RECIPE

1. Add desi ghee in a pan and put on low heat.
2. Add almonds, cashews and coconut & roast them till turn slightly brown.
3. Take these nuts out of pan and keep aside.
4. Now add raisins to roast. They puff up immediately in hot ghee. Take them too out of pan and keep aside.
5. Lastly add somelina and start roasting it on low flame by continuously stirring.
6. This is important to note that don’t let semolina turn brown.
7. After about 8 minutes, semolina begins to release nutty flavour and smell.
8. Immediately remove the pan from heat.
9. Add fennel seeds and mix well.
10. Leave the semolina to turn cool completely.
11. Add sugar and roasted nuts. Mix well.
12. Your dogri delicacy gulra is ready.

Enjoy.

NOTES

1. Repeating again, don’t let semolina turn brown.

2. Also note that sugar be added only when semolina turns completely cool.

3. If you aren’t sure semolina is properly roasted or not, taste a pinch of semolina. If it’s tastes raw, means need more roasting.

JAMMU SPECIAL GULRA RECIPE – RECIPE CARD

Jammu special Gulra recipe

blessmyfoodbypayal

Jammu special Gulra recipe is a dessert made of roasted semolina with nuts and sugar.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Dogri, Jammu

Servings 3 Cups

Ingredients

  

1 cup = 200ml

• 1 cup semolina/suji coarse
• 2 tbsp almonds finely chopped
• 2 tbsp cashews finely chopped
• 3 tbsp Raisins
• 1/4 cup coconut cut into bite size pieces
• 1 tsp fennel seeds
• 1 cup caster sugar or tagar/boora
• 2 tbsp desi ghee

Instructions

 

• Add desi ghee in a pan and put on low heat.
• Add almonds, cashews and coconut & roast them till turn slightly brown.
• Take these nuts out of pan and keep aside.
• Now add raisins to roast. They puff up immediately in hot ghee. Take them too out of pan and keep aside.
• Lastly add somelina and start roasting it on low flame by continuously stirring.
• This is important to note that don't let semolina turn brown.
• After about 8 minutes, semolina begins to release nutty flavour and smell.
• Immediately remove the pan from heat.
• Add fennel seeds and mix well.
• Leave the semolina to turn cool completely.
• Add sugar and roasted nuts. Mix well.
• Your dogri delicacy Gulra is ready.
• Enjoy.

Notes

1. Repeating again, don't let semolina turn brown.
2. Also note that sugar be added only when semolina turns completely cool.
3. If you aren't sure semolina is properly roasted or not, taste a pinch of semolina. If it's tastes raw, means need more roasting.

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