How to make Gur ka Parantha - SKK -
Parantha stuffed with coconut and jaggery mixture – a delicious snack
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Whole wheat flour, Jaggery (gur) (गुड़)
Cuisine : Maharashtrian
Course : Mithais
For more recipes related to Gur ka Parantha - SKK checkout Churma Laddoo, Churma Laddoo, Atta Besan Laddoo, Atte ki Pinni . You can also find more Mithais recipes like Khajoori Shahi Tukra , Nariyal Chawal ke Ladoo, Doodh Pak, Mango Fudge.
Gur ka Parantha - SKK Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Gur ka Parantha - SKK Recipe
Whole wheat flour 1 1/2 cups as required
Jaggery (gur) grated 1 cup
Salt to taste
Ghee 2 tablespo for basting
Fresh coconut sceraped 3/4 cup
White sesame seeds 1/4 cup
Method
Step 1
Mix together wheat flour and salt in a bowl. Add sufficient water and knead into a stiff dough.
Step 2
Heat 2 tablespoons ghee in a non-stick pan, add coconut and sauté for 2 minutes. Add sesame needs and sauté for a few seconds. Transfer the mixture into a bowl.
Step 3
Add jaggery and mix well. Set aside to cool down a little bit.
Step 4
Divide the dough into equal portions, dust with flour and roll out into thick discs.
Step 5
Add 2 tablespoons wheat flour to jaggery mixture and mix well.
Step 6
Place a spoonful of jaggery mixture in the centre of each disc, gather the edges, seal and shape into balls. Dust with some flour, flatten and set aside to rest for 5 minutes.
Step 7
Heat a non-stick tawa.
Step 8
Dust the stuffed balls with some flour and roll out into thick paranthas
Step 9
Place the paranthas, one by one, on the hot tawa and cook, basting with ghee, till evenly browned from both sides.
Step 10
Cut into half and serve hot.
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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.
