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During winters try of including gur (jaggery) in your meals.
Jaggery provides strength and warmness to the body.
Today we will make nutritious gur parantha.
These paranthas are liked by kids and even you will like it.
Let’s see what all ingredients are required for making gur parantha.
Wheat flour - 2 cup
If you want you can also use 1 cup refined flour and 1 cup wheat flour.
Jaggery - 200 grams (¾ cup) (finely mashed)
Almonds - 20-25 (powdered finely)
Desi ghee- 3-4 tbsp (oil can also be used)
Cardamom - 4 (powdered)
Salt - ½ tsp (as per taste)
Knead dough for making gur parantha.
Add salt and 1 tsp ghee in flour.
Try of using lukewarm water for kneading dough.
Add little amount of water at a time and knead soft dough.
Dough is ready; cover it and keep aside for 15-20 minutes for fermenting.
We have used less then 1 cup water for kneading this much quantity of dough.
Meanwhile prepare stuffing.
Mix almond powder in the jaggery.
Also add cardamom powder.
Mix all ingredients really well.
We have used almonds powder, for variation you can use coconut powder.
Grate the raw coconut finely or roast sesame seeds and then make powder.
This can also be added in jaggery.
We are making jaggery-almond flavor paranthas.
Now add 2 tsp ghee into it.
Mix it nicely.
Stuffing is ready.
Now start with the process of making paranthas.
Take little amount of dough (lemon size) in your hands and make a round ball.
Dust the ball with dry flour and roll into 3-4 inch diameter circle.
Spread some ghee on it.
Now place 1 tsp stuffing on the parantha.
Add some more, but avoid of adding too much filling.
Close it like this.
Slightly press with your fingers to spread the filling evenly.
Now dust the stuffed parantha with dry flour.
Remove the extra parantha.
Roll it very gently making sure it doesn’t splatter.
Roll a thick 5-6 inch diameter parantha.
Spread some ghee on tawa.
Place the parantha on tawa.
Keep the flame medium-low.
Flip the side, when parantha gets roasted from beneath.
Now spread some ghee on the top surface and flip it.
Spread some ghee on the other side as well.
Roast on low flame until it gets golden brown spots on both the sides.
Press it slightly as it is full of gurr syrup.
Flip the parantha.
Take off the parantha and place it on bowl kept above plate or foil or napkin paper.
Like wise prepare second parantha, take it off flame.
Prepare all paranthas like wise.
With much quantity of parantha we can prepare 4-5 paranthas.
Luscious and nutritious gurr parantha are ready.
It is very easy making gurr parantha, but you need to be very careful.
When you are filling the stuffing in parantha keep the quantity low as they may splatter while roasting.
Close the stuffing very nicely and roll with utter care keeping it thick.
Roast the parantha on very low flame.
Gurr parantha can be consumed as it is like biscuit or serve with curd.
Serve milk along with gurr parantha.
Try making this recipe at your home and share your experiences with us.
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