Gur ka Paratha/Jaggery Stuff Paratha

Happy Dussehra to all.

On the occasion of Dussehra, make this mouth-watering and nutrition-packed Gur ka paratha, also known as Gur ki roti or Jaggery stuff paratha. It is found in both Punjabi and Marathi cuisine. But I have prepared it in Maharashtrian style. Made with jaggery, peanuts, sesame seeds and cardamom powder, this Gur paratha is a healthy choice to satiate your dessert craving. Very simple to make.

Prep time: 15 min

Cook time: 5 min

Serves: 4


For jaggery stuffing

1 cup jaggery

1 cup roasted peanuts

3/4 cup roasted sesame seeds

1/2 tsp cardamom powder

For dough

2 cup wheat flour

1 tbsp oil

Pinch of salt

Water as per requirement.

Note: It should be soft like you make for phulka roti.

For paratha

Jaggery stuffing


Flour for dusting

Ghee/ clarified butter

How to make jaggery stuffing?

Transfer the roasted peanuts, sesame seeds and cardamom powder into the mixing bowl. Grind the ingredients till they get a slightly sticky and coarse consistency.

Remove it to a bowl and add jaggery to the powder mixture.

Mix the mixture properly with your hands to blend jaggery well with the rest ingredients.

Next, get prepared for making paratha. Take one ball of dough and dust it with dry flour. Place it on the rolling board and roll it into a circle by rolling pin.

Add 3-4 tsp of stuffing in the middle of it and pinch it from the sides to cover the stuffing tightly. Dust with flour and again roll it into a circle.

Transfer it to the preheated pan and let it cook until it gets a few brown spots on beneath. Flip the paratha, apply ghee over it and once the second side gets the brown spots too, roast it properly from both sides.

Make rest parathas in the same way.

Note: You can store the stuff in the refrigerator for 1-2 days to enjoy it the next day.

Mouth-watering, delicious gur ka paratha is ready to enjoy. Serve hot with more ghee applied over it.

recipe image
Recipe Name
Gur ka paratha
Author Name
Published On
Preparation Time
Cook Time
Total Time

Leave a Reply