Mahalakshmi Vrat Gud Ka Parantha
In North India, we observe this fast on Saptami and Ashtami, offering Gud ka Parantha as prasad to Maa Lakshmi. It's divine in taste and deeply connected to our traditions. This recipe is a cherished festive delight, perfect for celebrating and sharing with loved ones. Do try it out and...
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
For Chashni
Jaggery1kg
Sugar100g
glass Water1/2
For Dough
Wheat flour1kg
Fennel seeds powder1tbsp
Mustard oil1tbsp
Jaggery syrup (prepared earlier)- Water (if needed)
For Cooking
Desi ghee
Nutrition (per serving)
Calories
357.3kcal (17.87%)
Protein
7.5g (14.94%)
Carbs
74.7g (27.15%)
Sugars
7.5g (14.94%)
Healthy Fat
22.4g
Unhealthy Fat
14.9g
% Daily Value based on a 2000 calorie diet
How to make Mahalakshmi Vrat Gud Ka Parantha
Prepare Chashni
- Step 1
Combine jaggery, sugar, and water in a pan.
- Step 2
Boil the mixture until it reaches a one-string consistency. Avoid overcooking.
Prepare Dough
- Step 1
Mix wheat flour with fennel seeds powder and mustard oil (heated and cooled).
- Step 2
Add the prepared jaggery syrup and knead the dough. Add a little water if needed.
- Step 3
Cover the dough and let it rest for half an hour.
Cook Parantha
- Step 1
Roll out the dough into parantha shapes.
- Step 2
Cook the parantha using desi ghee on medium to low heat until golden brown.
Nutrition (per serving)
Nutrition (per serving)
Calories
357.3kcal (17.87%)
Protein
7.5g (14.94%)
Carbs
74.7g (27.15%)
Sugars
7.5g (14.94%)
Healthy Fat
22.4g
Unhealthy Fat
14.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the jaggery syrup reaches the correct consistency to avoid making the dough too sticky.
Use medium to low heat while cooking parantha to achieve a perfect texture and flavor.
Let the dough rest for at least 30 minutes to enhance the flavor and texture of the parantha.
FAQS
What is one-string consistency for jaggery syrup?
One-string consistency means when you take a drop of the syrup between your fingers and pull them apart, it forms a single thread without breaking.
Can I use oil instead of desi ghee for cooking?
Desi ghee is recommended for authentic flavor, but you can use oil if preferred.
How long should I let the dough rest?
Let the dough rest for at least 30 minutes to allow the flavors to blend and the dough to soften.
Can I skip fennel seeds powder?
Fennel seeds powder adds a unique aroma and flavor to the parantha, but you can skip it if you prefer a simpler taste.
How do I prevent the parantha from sticking to the pan?
Ensure the pan is properly heated and use enough desi ghee while cooking to prevent sticking.
Loading reviews...
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia