Gud aur til ka Paratha / Jaggery and sesame stuffed flatbread

My mom is a queen of innovation. Especially when it comes to innovation with leftovers. She would come up with cool ideas to convert things that everyone deemed throwaway into dishes that would fly like hot cakes.

In India it is tradition to take some sweets if you are visiting a near and dear. My mom being quite the entertainer, we used to have a rather busy guest 'traffic'. Now not everyone has a big heart to take the best quality stuff so quite often we would wind up with sweets that no one wanted to eat. This one time mom came up with the idea of mixing it all up, boiled it in some milk to make a thick filling and made stuffed parathas out of it. Papa and my brother ate them up in seconds.

This dish is another such example of my mother's innovativeness. After the festival of Sankranti, we would usually have lots of left over 'tilkut' (a sweet candy made of sesame and sugar). She used a similar technique on the tilkut to convert it into absolutely fabulous sweet stuffed bread. I wanted to give this a shot but unfortunately I couldn't find any tilkut here. I had some sesame seeds handy and some jaggery so I used them together to create the tilkut effect. Hubby loved it :)  So here's another one inspired from and for my dear mom.

White sesame seeds  .......................1 cup

Powdered jaggery ........................... 3/4  cups

Green Cardamom  powder .................  1/2 tsp

All purpose flour .............................. 2 cups

Salt ............................................ a pinch

Ghee or Oil ...................................  4 tbsp + for pan frying

1. Dry Roast the sesame seeds in a heavy bottomed pan till light brown in color. Cool it down a little bit and grind in a  food processor till finely grounded. Mix jaggery and pulse again together until everything mixes. Add 3 - 4 tbsp ghee (the mixture should not appear dry) and cardamom powder. Keep aside.

2. In a bowl mix all purpose flour, salt and 1 tbsp ghee and mix. Knead it with sufficient water into a soft but firm dough, apply some oil on top and cover and leave for 20 minutes.

3. Make small golf sized balls of the dough. Take one and make it in the shape of a small chapati.
4. Place some of the stuffing in the center and wrap it and press it. Close it from all sides forming a ball. Then roll it into a paratha.
5. Cook it on tawa by applying oil until both sides are evenly brownish and crisp. Serve hot with ghee. ENJOY!


Notes:
1. All purpose flour can be replaced with whole wheat flour.