Coconut Jaggery Sweet Paratha - Nariyal Aur Gur Ka Paratha
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!
Ingredients
Dough:
- 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
Stuffing:
- 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
Garnish:
- crushed nuts
Instructions
Dough:
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Mix the flour, ghee and salt in a bowl, till there are no lumps.
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Knead it into a soft, firm dough by adding a mixture of half water - half milk as needed.
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Cover the dough with a moist cloth and keep it aside for 15 minutes.
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Now, we will make the filling while the dough is resting.
Filling:
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Saute the shredded coconut in a non-stick pan on medium heat for 1 to 2 minutes till it dries out.
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Add in the jaggery and once it melts, switch off the gas. Don't overcook, otherwise the filling will become hard.
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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.
Paratha:
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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.
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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.
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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.
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Heat a pan and place the rolled out paratha on it.
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Cook on medium heat till the base is partly cooked, then flip it over.
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Drizzle ½ tsp of ghee over the paratha and along the edges. Cook it by pressing with the help of a spatula.
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Now, flip it again, drizzle 1/2 tsp ghee and cook by pressing slightly.
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Cook till the paratha is golden brown on both sides.
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Sprinkle crushed nuts on top and serve warm!