Gulab Jamun Parantha - SK Khazana

Ingredients list for Gulab Jamun Parantha - SK Khazana

• 4 Gulab jamuns
• Dough made with 2 cups of whole wheat flour
• 10-12 Pistachios blanched, peeled and slivered
• 5-6 Almonds slivered
• large pinch Green cardamom powder
• for dusting Whole wheat flour (atta)
• as required Ghee
• to serve Milk

Method

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