Gur ka Paratha is a winter delicacy and is made in most homes . I have seen it in Punjabi homes , in Gujju houses , even we Sindhi’s make it . Really can’t say that it belongs to a particular region , may be it has different names . The Sindhi’s make a slightly different version and call it Bussari , I shall definitely post that version sometime , I need to practice that one to master it !
So for now I am posting a simpler version, this has an addition of some ground almonds . The addition of these is to prevent the jaggery from oozing out . Every time I made these parathas I used just jaggery for stuffing , then a friend told me to add either nuts or ground sesame seeds , trust me that did the trick . Also while stuffing one should be careful to place the stuffing right in the centre , seal the edges and flatten the ball with palms .
These parathas can be fried in oil , but if ghee is used they taste out of the world . People who don’t like ghee or are vegans can naturally fry in oil , I am sure they will be pleased with a quick Indian dessert which is so healthy. The health benefits of this natural sweetener are enormous .it is rich in many vital vitamins and minerals, it boosts immunity, keeps the body warm, helps treat cold and cough and even controls the temperature of the body. With so many health benefits of jaggery don’t you think we need to indulge into this delicious paratha ?
Gur ka Paratha
2 cups wheat flour
3/4 cup jaggery , grated
1/4 cup almonds , powdered
2-3 tsp ghee
1/4 tsp cardamom powder
Add a pinch of salt and a tsp of ghee to the flour.
Gradually adding warm water , bind a soft dough .
Cover and keep aside for 30 minutes .
To make the stuffing add almond powder , cardamom powder to the grated jaggery.
Mix well .
Take little amount of dough and roll it.
Dust with dry flour and roll into 3-4 inch diameter parantha.
Spread some ghee on top of the rolled parantha.
Now place 1-2 tsp stuffing on the parantha and roll it back into a ball.
Flatten the ball so that stuffing spreads evenly.
Dust it again with dry flour and roll gently into 5-6 inch diameter thick parantha.
place the parantha on the heated tawa.
When it cooks a little flip it over .
When the other side gets brown spots as well then spread some ghee on the upper side and flip.
Roast both sides with ghee till nice and crisp.