Monday, 25 November 2013

Tul-Gud ka Parnatha/ Jeggary Sesame Seed Flatbread/ Kids Special/ Winters Special

Tul-Gud ka Parnatha/
Jeggary Sesame Seed Flatbread/
Kids Special/
Winters Special
Hi Friends,
One more winter special delicacy in the row. I make it often but the difference is earlier i did not added sesame seeds in it. Now it would be a regular in my menu. In winters i make chapati/roti for dinner adn at the end make sweet parantha with sugar to have it like sweet after meal. Adding sesame seeds in it made a great change in the taste and it become my favorite. I made two pranthas and believe me the filling which left over i used to have it as side dish ( i know its crazy). I spread in on parantha and ate it. Hmmmm heaven. Piping hot parantah filled with dripping and melted jaggery. 
If you have a sweet tooth or loves jeggary or paranthas then i will recommend you to try it once. I know you will not stop at one. Kids will love it and its a great way to feed your kids with iron rich jaggery and sesame seeds. You can put in there lunch box also as whole or a small one to have it after lunch. I like to have it as it is with a cup of coffee. Try it guys you will love it.

Time to Prepare- 10 minutes
Time to cook-10-12 minutes for 3 paranthas
Makes- 3 medium paranthas

Jeggary- 1 tbsp
Sesame Seeds- 3/4 tbsp
Wheat flour dough- see method here
Ghee- to make paranthas

Take all your ingredients

mash jaggery and sesame seeds with back of spoon

all mashed

now take a big ball size dough 

flatten it a bit with your hands
its optional

roll the dought in palm size
center should be thick and sides should be thin

put a small amount of filling in it

spread it a bit

now start folding the sides

fold from both sides and apply some ghee

now fodd from rest of the sides 

dust with flour

smoothly roll in a flat but not so thin parantha

if you feel the filling is coming out then again dust with flour

roll a bit

Heat a tawa
i used my iron skillet

Put your parantha on it

smear some ghee on both sides and 

cook on slow flame


Ready to serve

 see piping hot jaggery and sesame seeds oozing out


  1. You can mix till-gud in a mixer for smooth filling.
  2. Roll the ball size dough thick from center and thin from outer side. This way while rolling out parantha will not tear up. 
  3. Roll parantha very gently so that filling should not come out or it should not tear. 
  4. Cook parantha on low flame so that If some filling comes out it would not burn but tastes more gooey.
  5. Recommend to serve warm.




  1. Paratha looks very yummy and my favorite. We prepare it during sankranthi.

  2. super delicious and healthy paratha :) looks super yumm !!