Coconut Jaggery Paratha (Nariyal Aur Gur Ka Paratha) – A quick fix for those sweet tooth pangs, this sweet coconut-jaggery stuffed Indian flatbread is flavored with cardamom, saffron and rosewater. It’s a perfect way to enjoy a traditional Indian sweet without needing to indulge!
The paratha is crispy on the outside, but super velvety and fluffy on the inside, making for a wonderful mouth feel! Flavored with aromatics like cardamom and rose water, this paratha has a more complex flavor profile than typical deserts.
With natural jaggery, this dish is actually quite healthy as well! Coconut is very high in manganese and antioxidants which helps with bone health and metabolism. Jaggery is also full of antioxidants and aids digestion by helping cleanse the liver!
With quintessential Indian aromatics and delicious coconut and jaggery, this paratha is an interesting dessert that’s perfect for those sweet tooth pangs!
HOW TO MAKE COCONUT JAGGERY PARATHA:
- Make the Dough! Mix together the flour, ghee and salt, and knead it into a soft, firm dough by adding a mixture of half water and half milk. Cover with a damp cloth and let it rest for 15 minutes.
- Prepare the Filling! Saute the shredded coconut in a non-stick pan on medium heat for 1 to 2 minutes till it dries out. Add in the jaggery and once it melts, switch off the gas. Don’t overcook, otherwise the filling will become hard. Add in the cardamom and saffron soaked in rose water. Mix it together and let it cool down a little before making the paratha.
- Stuff! Divide the dough in 10-12 equal portions and roll them into a circle of about 5″ in diameter. Add 1½ tbsp of coconut filling and seal gently by pressing the edges together. Make sure that you don’t over-stuff the filling otherwise the paratha may tear when rolling.
- Make the Paratha! Dust the stuffed ball with flour and gently roll it into a slightly thick, circular paratha. Cook the paratha on medium heat in a non-stick pan. When the base begins to brown, flip it over and drizzle some ghee on the top and around the edges. Cook by pressing with the help of a spatula. Repeat this process till both the sides are golden brown.
- Serve warm! Garnish with crushed nuts and serve them warm!
Coconut Jaggery Paratha (Nariyal Aur Gur Ka Paratha) - A quick fix for those sweet tooth pangs, this sweet coconut-jaggery stuffed Indian flatbread is flavored with cardamom, saffron and rosewater. It’s a perfect way to enjoy a traditional sweet without needing to indulge!
- 2 cups whole wheat flour , plus extra for rolling the paratha
- 1 tbsp ghee , plus extra for shallow frying
- half water - half milk mixture , as needed for the dough
- 1/2 tsp salt
- 1½ cup coconut , grated (I have used frozen grated coconut)
- 2/3 cup jaggery , finely chopped
- 1 tsp cardamom powder
- pinch saffron , soaked in 1 tsp rose water
- crushed nuts
Mix the flour, ghee and salt in a bowl, till there are no lumps.
Knead it into a soft, firm dough by adding a mixture of half water - half milk as needed.
Cover the dough with a moist cloth and keep it aside for 15 minutes.
Now, we will make the filling while the dough is resting.
Saute the shredded coconut in a non-stick pan on medium heat for 1 to 2 minutes till it dries out.
Add in the jaggery and once it melts, switch off the gas. Don't overcook, otherwise the filling will become hard.
Add in the cardamom powder and saffron soaked in rose water. Mix it together and let the filling cool down a little before you make the parathas.
Divide the dough into 10-12 equal portions. Roll out each dough ball into a circle of about 5" in diameter using a rolling pin.
Add 1½ tbsp coconut filling in the center and then seal it gently by pressing the edges together. Do not over-stuff the filling otherwise the paratha may tear when rolling.
Dust the stuffed ball with flour and gently roll it into a slightly thick circular paratha. Make sure that the filling does not ooze out and tears the paratha.
Heat a pan and place the rolled out paratha on it.
Cook on medium heat till the base is partly cooked, then flip it over.
Drizzle ½ tsp of ghee over the paratha and along the edges. Cook it by pressing with the help of a spatula.
Now, flip it again, drizzle 1/2 tsp ghee and cook by pressing slightly.
Cook till the paratha is golden brown on both sides.
Sprinkle crushed nuts on top and serve warm!
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!
This looks healthy , flavourful n delicious..
Presented so beautifully as always..