3 cups aata
1 cup dry fruit powder (Badam, kaju, pista)
1 cup grated dry coconut
Powder of 5 elaichi
1.5 cup grated jaggery
1 cup water
4 tablespoon ghee
Oil for frying
Add a cup of water in a bowl and melt jaggery in it on low flame.
In a bowl, take aata, dry fruit powder and add ghee. Mix well to get ‘mutthi band’ (fist closed) mixture.
Add coconut and elaichi powder and mix well.
Add jaggery water slowly and make a medium hard dough.
Make small balls and shape it in the form of cutlets.
Heat oil and fry it to a nice golden colour on medium flame.
It has a shelf life of 7-10 days. It makes a nice evening snack with tea/coffee.
2 Cup aata
1 Cup coarsely ground dry fruits(badam,kaju)
3 Cups powdered or crushed gud (jaggery)
1 Tea spoon ilaichi powder(green cardamom)
1 Table spoon khus khus(poppy seeds)
2 Table spoons grated gari(dry coconut)
1.5 Cup desi ghee
Heat ghee and add aata.
On low flame roast it till you get an aroma and also the colour of aata changes.do not over do it.
Add khus khus and gari,mix it properly.
Remove from flame.
Add dry fruit powder,ilaichi powder and gud.
Mix properly and make laddoos after some time.
1 cup aata (wheat flour)
1 cup maida (white flour)
Pinch of salt
1 table spoon oil
3 cups graded gud (jaggery)
2 tablespoons til (sesame seeds)
2 tablespoon graded dry coconut
1 tablespoon khus-khus
1/2 teaspoon green elaichi powder (cardamom)
Knead aata, maida, salt and oil with water till medium hardness and let it rest for 1/2 an hour.
Lightly roast til, coconut and khus-khus separately.
Grind roasted til and coconut.
Make the stuffing by mixing til, coconut, khus-khus, gud and elaichi powder into a soft mixture.
Divide the dough and stuffing into equal parts (for approx 8 rotis).
Fill the stuffing in the dough, make balls and keep aside covered.
Make medium thick rotis of it.
Shallow fry rotis with ghee. Turn it twice / thrice only as they may be a bit brittle.
Let it cool for a few hours.
Enjoy gud ki roti topped with dollop of ghee!