Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, jaggery paratha. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
During winters gur (jaggery) provides warmness as strength to the body. Gur parantha is tempting as well as nutritious. This jaggery paratha recipe for breakfast is not that difficult for you to try out early morning.
Jaggery Paratha is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Jaggery Paratha is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have jaggery paratha using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Jaggery Paratha:
- Get 1/2 cup all purpose flour For dusting
- Get 1/2 cup wheat flour
- Prepare 1 pinch Salt
- Get 1 tsp ghee for basting
- Prepare 1/2 cup grated jaggery
- Take 1 tsp almond powder
- Get 1 pinch cardamom powder
Get best price and read about company and get contact details and address. Jaggery is an unrefined sugar made from cane or palm. It's claimed to have health benefits, but is it any better than white sugar? Paratha recipes - collection of Indian bread recipes like plain paratha, aloo paratha, egg paratha, lauki paratha Paratha recipe - A detailed beginner's guide to make perfect, flaky & soft parathas at home.
Instructions to make Jaggery Paratha:
- Mix together wheat flour, all purpose flour, salt and ghee in a bowl…add water as required and make a semi soft dough…
- Mix together jaggery almond powder, cardamom powder, in another bowl..
- Divide dough into equal portion… roll out into thick discs..apply some ghee and place a spoonfull of jaggery mixture in the centre…
- Brings the edges together and seal ti make balls. Dust with all purpose flour and roll out inti thick parathas…
- Place the paratha on heated tawa and cook basting with ghee till evenly done on both sides…
- Serve hot
Jaggery is extensively used in many Indian cuisines and in various Ayurvedic medicines. Jaggery forms the backbone of Asavas and Arishtas - fermented liquid Ayurvedic medicines. Jaggery is a traditional non-centrifuged cane sugar consumed in Asia. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals. The word "paratha" comes from the words parat (layer) and atta (flour).
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