How to make Gulab Jamun Parantha - SK Khazana -

If you have leftover gulab jamuns turn them into delicious paranthe

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gulab jamuns (गुलाब जामुन), Dough made with 2 cups of whole wheat flour

Cuisine : Indian

Course : Breads


Gulab Jamun Parantha - SK Khazana

Gulab Jamun Parantha - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gulab Jamun Parantha - SK Khazana Recipe

  • Gulab jamuns 4

  • Dough made with 2 cups of whole wheat flour

  • Pistachios blanched, peeled and slivered 10-12

  • Almonds slivered 5-6

  • Green cardamom powder large pinch

  • Whole wheat flour (atta) for dusting

  • Ghee as required

  • Milk to serve

Method

Step 1

Take gulab jamuns in a large bowl and crush them with a fork. Add pistachios, almonds and green cardamom powder, mix well and set aside.

Step 2

Divide the dough into 4 equal portions and shape them into balls. Place a ball on the worktop and dust with dry flour. Roll out into a roti and apply some ghee on it and sprinkle some flour.

Step 3

Place a portion of the gulab jamun mixture in the centre, bring the sides to the centre and seal and shape into ball. Dust with a little more flour and roll it into a parantha. Make more paranthe with the remaining dough and gulab jamun mixture similarly.

Step 4

Heat a non-stick tawa, place a parantha on it and cook turning sides till both sides are almost done. Apply ghee on one side, flip and apply ghee on the other side too and continue to cook till both sides are evenly golden brown and crisp.

Step 5

Cut into quarters and place them on a serving platter. Garnish with slivered almonds and pistachios. Serve hot with milk and ghee.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.