A divine sweet paratha offered as prasad during the Mahalakshmi fast, perfect for the festive season.
Prep Time
45min
Cook Time
30min
Total Time
1hr 15min
Ingredients
15 Servings
(1 serving = 1 paratha)
For Chashni
- 1kgJaggery
- 100gSugar
- 1/2glass Water
For Dough
- 1kgWheat flour
- 1tbspFennel seeds powder
- 1tbspMustard oil
- Jaggery syrup
For Cooking
- Desi ghee
Prep Time
45min
Cook Time
30min
Total Time
1hr 15min
How to make Gur ka Meetha Parontha
Prepare Chashni
Boil jaggery, sugar, and water to a 1-string consistency. Do not overcook.
Prepare Dough
Bring mustard oil to the heating point and then cool it down.
Knead the wheat flour with fennel seeds powder, mustard oil, and jaggery syrup. Add a little water if needed.
Cover the dough and keep it aside for half an hour.
Cook Paranthas
Make paranthas using the prepared dough.
Cook on medium to low heat using desi ghee.
Tips & Tricks
Ensure the jaggery syrup reaches the right consistency to avoid making the dough too sticky.
Use medium to low heat to cook the paranthas evenly.
Loading reviews...
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia