Gune is a traditional sweet snack made during the Gangaur festival in some states of North India. It’s the main sweet offered to Goddess Parvati during the Gangaur prayer. Usually, it’s made with refined wheat flour and white sugar, but I like wheat flour and sugar/jaggery. I learnt about this recipe from my mother-in-law after getting married.
Recipe and ingredients for making wheat flour Gune
Prepare dough using 1 cup wheat flour, 1 tsp sesame seeds, and sugar syrup. Once all the ingredients are well combined, take small portions of the mixture and shape them into small balls.
Step 1: Roll it out into a thin round circle.
Step 2: Divide it into thin vertical slices using a knife.
Step 3: Roll them into a cylindrical shape.
Step 4: Cut the excess part.
Step 4: Place the kadai on the stovetop and add the desired amount of oil. Heat the oil over medium to medium-high heat until it reaches the desired frying temperature. You can test the temperature by dropping a small piece of gune into the oil. If it sizzles and bubbles immediately, the oil is ready. Fry them until golden brown, allow them to cool down, and Gune is ready.
Recipe for Besan k Gune
The method for making besan gune is similar that of wheat flour gune, though the ingredients are different.
Ingredients
- 1 cup Chickpea flour
- 1/2 tsp carom seeds (ajwain)
- 1/2 tsp fennel seeds (Sauf)
- 1 tsp red chilli powder
- 1/4 tsp black pepper powder
- 1 tsp oil
- Salt as per taste
- A pinch of hing
Mix all the above ingredients with water to make a firm dough. Let it rest for 20 minutes, then roll it out flat and shape it.
Gune are crunchy and light. It’s time to enjoy Gune 🙂
Engineer, explorer, and wellness seeker writing a slow-living journal of honest travel, vegetarian food, and mindful days.
