Gur Gatta recipe
Gur gatta a kind of extremely crumbly, crispy and crunchy candy with lots of tiny bubbles looking like a sponge with melt in mouth texture.
Ingredients
- 400 gram gur/jaggery
- 4 tsp sugar
- 1 tbsp desi ghee
- 1 tsp baking soda
- 2 tbsp water
- 1 tsp fennel seeds/sounf
ADDITIONAL INGREDIENTS
- water in a small bowl
- 1 tsp desi ghee for greasing.
Instructions
- Begin with greasing the tin or thali with desi ghee. It is important to note that do this step at the first. If you are using cake tin, then it is recommended to line a greased butter paper otherwise it will be tough to take gatta out. (Alas! we missed butter paper).
- Take a non stick pan and add sugar and water. Keep the flame low to medium throughout the process.
- Let sugar melt.
- Add jaggery.
- Keep stirring throughout the process.
- When jaggery melts, add desi ghee.
- Keep stirring and cooking for 8-10 minutes.
- Take some water in a small bowl and pour few drops of melted jaggery in it.
- Wait for 8-10 seconds.
- Pull the jaggery apart and if it is stretchy and chewy, it means jaggery is not ready yet.
- Keep cooking and stirring for more 3-4 minutes.
- Again do the water test.
- If jaggery turns crispy and crunchy, it means it is ready. (Remember, you have to keep on repeating the water test until get the desired results)
- Switch off the heat. From here you have to do the process very very quickly otherwise jaggery will turn hard immediately.
- Add baking soda.
- Mix with light hands.
- IMMEDIATELY transfer into greased tin. This is important to note that do not tap the tin.
- Sprinkle some fennel seeds.
- Let it cool down completely.
- Invert. Gur gatta was so crispy that it broke down itself.
- Store in air tight container otherwise it will turn soggy.
Notes
Some people add cardamom power to it and sprinkle peanuts and even desiccated coconut over gatta. Choice is yours. We didn't do it as it is not done in our city.