Mix all purpose flour, semolina and oil and mix it to get consistency of bread crumbs. Add water and knead a soft dough. Cover with cloth and set aside for 19 minutes.
Now knead the dough again for 2 minutes and divide in 2 equal parts.
Take each part of dough and make a flat ball. Roll in 8" circles.
Cut each rolled dough into 1/2 "wide and 1" long pieces
Heat oil in a wok on medium flame. Fry the paras from both sides till light golden brown. Let it cool to room temperature.
Put gur and water in a pan and bring it to boil on medium flame. Keep stirring. Syrup should be of 1 thread consistency. Switch off the flame.
Put all the paras in syrup and mix well making sure that paras are coated with syrup. Keep stirring and separating them. After they are just warm transfer it in a greased plate.
Let it cool. Gur paras can be stored for weeks in airtight box.
