A rich mixture of grated jaggery with dry fruit powder stuffed into paranthas to make this delicious recipe.
GUR KA PARANTHA
Ingredients
½ cup refined flour (maida) + for dusting
½ cup whole wheat flour (atta)
Salt to taste
1 tablespoon ghee + for basting
½ cup grated jaggery
¼ cup almond powder
¼ cup pistachio powder
2 tablespoons desiccated coconut
1 tablespoon white sesame seeds
Method
1. Mix together refined flour, wheat flour, salt and ghee in a bowl. Add water as required and knead into a semi-soft dough.
2. Mix together jaggery, almond powder, pistachio powder, desiccated coconut and sesame seeds in another bowl.
3. Divide dough into equal portions. Roll out into thick discs, apply some ghee and place a spoonful of jaggery mixture in the centre.
4. Bring the edges together and seal to make balls. Dust with refined flour and roll out into thick paranthas.
5. Heat a non-stick tawa. Place the paranthas on it, one by one, and cook, basting with ghee, till evenly done on both sides.
6. Serve hot.
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