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 save it for later use.
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Combine jaggery, sugar, and water in a pan.
Boil the mixture until it reaches a one-string consistency. Avoid overcooking.
Mix wheat flour with fennel seeds powder and mustard oil (heated and cooled).
Add the prepared jaggery syrup and knead the dough. Add a little water if needed.
Cover the dough and let it rest for half an hour.
Roll out the dough into parantha shapes.
Cook the parantha using desi ghee on medium to low heat until golden brown.
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.
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.
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