Gur ka Parantha - SKK

Parantha stuffed with coconut and jaggery mixture – a delicious snack This recipe is from FoodFood TV channel

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Gur ka Parantha - SKK
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


  1. Mix together wheat flour and salt in a bowl. Add sufficient water and knead into a stiff dough.
  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.
  3. Add jaggery and mix well. Set aside to cool down a little bit.
  4. Divide the dough into equal portions, dust with flour and roll out into thick discs.
  5. Add 2 tablespoons wheat flour to jaggery mixture and mix well.
  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.
  7. Heat a non-stick tawa.
  8. Dust the stuffed balls with some flour and roll out into thick paranthas
  9. Place the paranthas, one by one, on the hot tawa and cook, basting with ghee, till evenly browned from both sides.
  10. Cut into half and serve hot.