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Main Ingredients | Whole wheat flour, Jaggery (gur) |
Cuisine | Maharashtrian |
Course | Mithais |
Prep Time | 31-40 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Gur ka Parantha - SKK
- 1 1/2 cups as required Whole wheat flour
- 1 cup Jaggery (gur) grated
- to taste Salt
- 2 tablespo for basting Ghee
- 3/4 cup Fresh coconut sceraped
- 1/4 cup White sesame seeds
Method
- Mix together wheat flour and salt in a bowl. Add sufficient water and knead into a stiff dough.
- 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.
- Add jaggery and mix well. Set aside to cool down a little bit.
- Divide the dough into equal portions, dust with flour and roll out into thick discs.
- Add 2 tablespoons wheat flour to jaggery mixture and mix well.
- 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.
- Heat a non-stick tawa.
- Dust the stuffed balls with some flour and roll out into thick paranthas
- Place the paranthas, one by one, on the hot tawa and cook, basting with ghee, till evenly browned from both sides.
- Cut into half and serve hot.
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