In a big plate or bowl, combine maida, whole wheat flour, sooji, fennel seeds and pour ghee in the center. Rub thr ghee into the flour using fingertips. Knead to a smooth and semi stiff dough using water. Cover and let it rest for 20-30 mins.

Heat oil/ghee in a kadai. Divide the dough into 2 equal parts. Roll each ball into a thick circle like roti/chapati and cut into cubes using knife.

Deep fry until golden brown and crisp.

Mix jaggery and water in a pan, bring to boil. Add cardamom powder and cook on a low flame while stirring continuously till the syrup has reduced to half. Remove the pan from flame.

Mix nicely the fried pare with jaggery syrup till coated well. Spread on a plate, let it cool down completely.

Now dust the pare with extra jaggery powder to remove the stickyness of Gur pare. Store it in an air-tight container and enjoy with family!