Wheat Flour Jaggery Recipe – Easy Indian Wheat Flour Sweet

Last Updated on 2 months by Neha Deshmukh

Wheat Flour Jaggery Recipe – Easy Indian Wheat Flour Sweet

Hey everyone! If you’re anything like me, you love a good, simple sweet that doesn’t require a ton of fuss. This wheat flour and jaggery sweet (sometimes called gud ke parathe when made as a stuffed flatbread, but we’re going straight for the sweet treat today!) is exactly that. It’s a childhood favorite, and honestly, the aroma alone transports me right back to my grandmother’s kitchen. It’s quick, easy, and utterly delicious. Let’s get baking (well, roasting, actually!).

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It uses just a handful of ingredients you likely already have in your pantry. It’s ready in under 20 minutes – perfect when those sweet cravings hit! Plus, it’s a lovely, comforting treat that’s naturally flavorful thanks to the jaggery and cardamom. It’s a little slice of Indian home cooking, and I’m so excited to share it with you.

Ingredients

Here’s what you’ll need to whip up this delightful sweet:

• 1 cup Wheat flour (approx. 120g)
• ?? cup + 2 tablespoons Jaggery (approx. 200g)
• 3.5 tablespoons Ghee (approx. 50g)
• 1 teaspoon Cardamom powder (approx. 4g)
• 10 Silvered almonds (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Wheat Flour: Types and Uses

I prefer using whole wheat flour (atta) for this recipe, as it gives a lovely nutty flavor and slightly rustic texture. You can also use all-purpose flour if that’s what you have on hand, but the taste will be a bit different.

Jaggery: Regional Variations & Health Benefits

Jaggery is unrefined sugar, and it comes in so many varieties! You’ll find it in dark, almost molasses-like blocks, or lighter, golden shades. I like using a darker jaggery for a richer flavor. Plus, jaggery is considered healthier than refined sugar, offering trace minerals.

Ghee: Clarified Butter – A Traditional Fat

Ghee is essential in Indian cooking, and this recipe is no exception. It adds a beautiful aroma and richness. If you don’t have ghee, you can substitute with unsalted butter, but ghee really elevates the flavor.

Cardamom Powder: The Queen of Spices

Cardamom is a staple in Indian sweets, and for good reason! It adds a warm, fragrant note that complements the jaggery beautifully. Freshly ground cardamom is best, if you can manage it.

Silvered Almonds: For Garnish & Texture

These add a lovely crunch and visual appeal. Feel free to use other nuts like pistachios or cashews if you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat.
2. Add the wheat flour and roast it, stirring constantly, until it turns golden brown and smells wonderfully fragrant. This usually takes about 5-7 minutes. Don’t walk away – it can burn quickly!
3. Turn off the heat. Now, add the grated jaggery and cardamom powder to the pan.
4. Mix everything together really well. The jaggery will start to melt from the residual heat. Keep stirring until it’s completely melted and everything is nicely combined.
5. Quickly transfer the mixture to a greased plate or tray. Spread it out evenly with the back of a spoon or spatula.
6. Garnish with those beautiful silvered almonds.
7. Let it cool for about 10-15 minutes, until it’s slightly firm but still warm.
8. Cut into squares (or any shape you like!) while it’s still warm.
9. Let it cool completely and set before serving.

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Texture

You want the sweet to be firm but not hard. Roasting the flour to the right color is key – a nice golden brown is what you’re aiming for.

Preventing Jaggery from Crystallizing

Sometimes jaggery can crystallize, making the sweet grainy. To prevent this, make sure the jaggery is fully melted and well combined with the flour. A tiny splash of warm water (like a teaspoon) can also help.

Roasting the Wheat Flour Correctly

Keep stirring! Constant stirring prevents burning and ensures even roasting. The aroma will change from a raw flour smell to a lovely, nutty fragrance. That’s your cue.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Simply substitute the ghee with a vegan butter alternative or coconut oil. The flavor will be slightly different, but still delicious!

Gluten-Free Adaptation (Using Alternative Flours)

You can try using a gluten-free flour blend, but the texture might be a bit crumbly. Adding a tablespoon of binding agent like xanthan gum can help.

Spice Level Adjustment (Adding More Cardamom or Other Spices)

Feel free to add a pinch of nutmeg or a tiny bit of ginger powder for a different flavor profile. I sometimes add a tiny pinch of saffron for a special occasion.

Festival Adaptations (Diwali, Holi, or General Sweet Offering)

During Diwali, I like to make mini versions of these and offer them to guests. They’re also a lovely offering during Holi or any other festive occasion.

Serving Suggestions

These are perfect with a cup of chai (of course!). They also make a lovely little snack on their own. My kids love them packed in their lunchboxes.

Storage Instructions

Store these in an airtight container at room temperature for up to 3-4 days. They might lose a little of their crispness over time, but they’ll still taste great!

FAQs

Let’s answer some common questions:

What type of wheat flour is best for this recipe?

Whole wheat flour (atta) is my go-to, but all-purpose flour works too.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can! Use the same quantity of sugar as jaggery. You might want to add a tiny splash of lemon juice to prevent crystallization.

How do I know when the wheat flour is roasted enough?

It should be golden brown and smell wonderfully nutty. Be careful not to burn it!

Can this be made ahead of time?

Yes, you can make the mixture ahead of time and store it in the fridge for a day or two. Just spread it out and cut it into squares when you’re ready to serve.

What is the shelf life of this sweet?

About 3-4 days in an airtight container at room temperature.

How can I prevent the mixture from sticking to the plate?

Grease the plate really well with ghee or butter. You can also line it with parchment paper for extra insurance.

Enjoy making this simple, delicious Indian sweet! I hope it brings a little bit of joy to your kitchen, just like it does to mine. Let me know how it turns out in the comments below!