Gur ka Meetha Parontha

To make Gur ka Meetha Parontha, start by boiling jaggery, sugar, and water until you reach a 1-string consistency. Be careful not to overcook it. Next, heat mustard oil until it's hot, then let it cool. Knead wheat flour with fennel seeds powder, the cooled mustard oil, and jaggery syrup, adding a little water if necessary. Cover the dough and let it rest for half an hour. Finally, roll out the dough into paranthas and cook them on medium to low heat using desi ghee until golden brown.

Gur ka Meetha Parontha is not suitable for vegans due to the use of desi ghee, which is clarified butter. However, you can substitute desi ghee with a plant-based oil like coconut oil or vegan butter to make it vegan-friendly.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar. Keep in mind that the flavor will be slightly different, but it will still provide the sweetness needed for this recipe.

To store leftover Gur ka Meetha Parontha, let them cool completely, then place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat them on a skillet with a little ghee before serving.

Gur ka Meetha Parontha pairs beautifully with a side of yogurt or raita to balance the sweetness. You can also serve it with a cup of chai or a sweetened milk beverage for a delightful festive treat.