Be it winter or summer, we cannot deny the warm paratha straight from tawa. The fact that it can be made with almost everything in the kitchen makes it a versatile everyday breakfast option. From vegetables to spices like garlic, paratha can be made with anything – anything we’re talking about even sweets like jaggery. Yes, gud paratha exists; in fact, it is a very popular meal in Punjabi households during winter. Growing up in a typical Punjabi household, I would have Gudhparata for breakfast and sometimes even as a dessert several times a week. The crunchy and juicy paratha bursts with sweetness in the mouth and fills our hearts with warm deliciousness. Omg my childhood memories flooded back!
Winter is here and gud has officially entered our winter diet. It is an unrefined sugar that usually comes from raw sugar cane juice. Gud sweetens and enriches our meals with an array of wholesome properties. Gud is known for keeping his body warm against the cold of winter, in addition to passing Sucrose content. People eat gourd as a dessert to digest what they eat in winter. But Punjabis turn it into a meal and dessert of gud ka paratha and enjoy it with a dollop of ghee. You can think of it as another version of a popular dish – puran poli.
(Also read: Indian Cooking Tips: How To Make Talwa Paratha – A Stuffed Fried Paratha)
Jaggery or gur can be used to make delicious paratha for winter. Image source: iStock
Gud paratha requires only a handful of ingredients, but a certain precision is required to cook it in such a way that the melted gud doesn’t spill over. Don’t worry, you’ll get the hang of it in no time after your first try. Follow our recipe for you to enjoy this heavenly sweet paratha in winter. PS – kids will absolutely love it. I did.
How To Make Gud Paratha I Punjabi Style Gud Paratha Recipe:
this make paratha By stuffing crushed jaggery into two thin roti while cooking on tawa, the jaggery melts inside. Knead the dough by adding 1 tablespoon of ghee and 1 teaspoon of salt to 1 cup of wheat flour. Rub in warm water. Let the dough rest for 15 minutes. Then roll out two thin rotis for one paratha. Sprinkle about 1 tablespoon of crushed jaggery over a roast. Cover with another roast. You have to take care to seal the ends of the roast properly to keep the melted jaggery inside and not overflow and turn into a mess. You can seal with water or Maidar slurry. Now cook the paratha from both sides until crispy brown.
Try this special Punjabi gud paratha recipe and surprise your family with this unique paratha for breakfast or dessert.
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About Neha GroverA love of reading fueled her instinct to write. Neha has a deep obsession with anything caffeinated. When she’s not pouring out her thoughts on screen, you can find her reading a book while drinking coffee.
