How to make Gur ka Parantha - SK Khazana -

This is a healthy parantha sweetened with gur and enriched with almonds and pistachios

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Whole wheat flour (atta0

Cuisine : Indian

Course : Mithais

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For more recipes related to Gur ka Parantha - SK Khazana checkout Balushahi, Ghevar, Ghevar, Jalebi . You can also find more Mithais recipes like Apple Jalebi Gulkand Shahi Tukda Lavang Latika Baat Jo Seero

Gur ka Parantha - SK Khazana

Gur ka Parantha - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Gur ka Parantha - SK Khazana Recipe

  • Refined flour (maida) 1/2 cup + for dusting

  • Whole wheat flour (atta0 1/2 cup

  • Salt to taste

  • Ghee 1 tablespo for basting

  • Jaggery grated 1/2 cup

  • Almond powder 1/4 cup

  • Pistachios powder 1/4 cup

  • Desiccated coconut 2 tablespoons

  • White sesame seeds 1 tablespoon

Method

Step 1

Mix together refined flour, wheat flour, salt and ghee in a bowl. Add water as required and knead into a semi-soft dough.

Step 2

Mix together jaggery, almond powder, pistachio powder, desiccated coconut and sesame seeds in another bowl.

Step 3

Divide dough into equal portions. Roll out into thick discs, apply some ghee and place a spoonful of jaggery mixture in the centre.

Step 4

Bring the edges together and seal to make balls. Dust with refined flour and roll out into thick paranthas.

Step 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.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.