Gulab Jamun Parathas are parathas stuffed with crumbled gulab jamuns which is a typical Indian sweet . Coarsely ground nuts , cardamom and saffron are mixed to enhance the flavors of this delicious sweet paratha .
It is the 7 th day of the marathon and we are at the alphabet G under the theme Flatbreads and More. My initial plan was to make Gura ji Bussari which is a Sindhi version of Gud ka Paratha , but then I switched over to Gulab Jamun Paratha . The idea came from the Gulab Jamun Samosas that I had posted some time back . Also Gulab Jamun is such a versatile sweet , one can get so innovative with it . I have a Gulab Jamun Kulfi which is heavenly , then a Gulab Jamun Kheer , I assure you you will lick of that kheer bowl and then a Carrot and Gulab Jamun terrine which is one of my favourite and signature dishes .
Coming back to the Gulab Jamun Paratha , I made the rotis and then spread the stuffing between these rotis , finally roasted it with ghee . The dough for the rotis is kneaded with equal proportions of milk and water which makes the paratha soft and more rich . One has to squeeze out the juice from these jamuns and crumble these . Coarsely ground nuts help to reduce the moisture and extra sweetness from the juicy jamuns , plus it adds on to the taste . The final paratha is a delicious treat for all those who have a sweet tooth . Go ahead and try this Paratha , I assure you , you will love it .
Gulab Jamun Paratha
1 cup wheat flour
Water and milk for kneading the dough
10 medium sized Gulab Jamuns
1/4 cup coarsely ground nuts ( almonds , cashews, pistachios )
1/4 tsp cardamom powder
Saffron few strands
Take the flour in a mixing bowl .
Adding water and milk in equal portions knead the dough to a medium consistency .
Do not knead the dough too soft or hard .
Cover and keep aside for 15 minutes .
Squeeze the Gulab jamuns and remove the syrup .
Crumble the gulab Jamuns.
Add the coarsely powdered nuts , cardamom powder and saffron strands .
Mix well .
If you feel the mixture is very soggy , you could add more powdered nuts .
Making of paratha
Divide the dough into six balls .
Roll each one into a 5-6” disc .
Cook these lightly , without getting any brown spots .
Take one disc .
Spread the stuffing over it , cover with another disc .
Cook on a griddle with ghee till both sides are cooked and have brown spots .
Serve hot garnished with pistachios and rose petals .
Yet some more recipes with Gulab Jamun
Let’s check what I have been posting this week under A – Z Flatbreads and More