Gud Teenkona Paratha/Jaggery Parathas is another winter special. A favourite with kids, it not only appeases your sweet tooth but also helps in keeping your body warm during the cold weather. A dash of cardamom, a sprinkle of almond slivers, or a mix of fresh grated coconut adds to its variety and taste. The market is loaded with different types of jaggery-sugarcane, date palm, palm, coconut….
In 510 BC, when Emperor Darius of Persia invaded India, he saw the sugarcane. Amazed by the sweetness of its juice, he named it “reed that gives honey without the bee. “Indians were adept at the processing of sugarcane juice into jaggery during the Gupta Dynasty around 350 CE. The news of this processing spread to China by the Buddhist monks. Chinese emperor Taizhong (626-649 CE) evinced interest and soon Emperor Harsha (606-647 CE) sent Indian farmers and taught them the cultivation of the cane and production of sugar. History has records of the barter of sugarcane for gold.
Gur Paratha / Jaggery Paratha / Gud Teekona Paratha Recipe
Ingredients for Gur Paratha Recipe:
- Whole wheat flour 1c
- Powdered jaggery ½ c
- Cardamom 1 tsp
- Crushed almonds ¼ c
- Ghee for pan frying.
Preparation Method for Gur Paratha Recipe:
- Knead the wheat flour into a soft dough using the required water.
- Mix the rest of the ingredients and set aside.
- Divide the dough into small portions. Roll one portion of the dough into a chapatti.
- Spread the jaggery mixture. Fold into a triangle and roll gently.
- Cook on a hot griddle with a drizzle of ghee till both sides turn golden brown.
- Serve hot.
Sweet & Delicious “Gur Paratha” is ready 🙂
