Let's start making gur ki roti, which is also a travel-friendly snack. To make mithi roti ki recipe, you need to heat 1/4 cup milk, stir in 1/4 cup of jaggery, 1 tbsp of ghee, and 1 tsp of fennel seeds or saunf. Let jaggery dissolve. Meanwhile, let's sift 1/2 cup of whole wheat flour or semolina. Yes, we will make sweet roti with jaggery and ghee. I love to carry this meethi roti or sindhi koki roti on holidays. Because I need something with my hot cuppa. I don't buy biscuits so this sweet paratha makes the best accompaniment with my cup of tea.
Gur ki roti benefits are apletnty. It satiates your sweet cravings, gives you a dose of nutrients and is quite filling. Sweet wheat flour roti stays good for at least 3 days, if not longer, at room temperature and is best enjoyed with aam ka achaar and a hot cuppa.
In place of whole wheat, you may take semolina. I make meethi chapati with whole wheat and sometimes with semolina. Since I wanted to try out baked shakarpara with semolina, I have used sooji in this recipe.
Take 1/2 cup of semolina and 2 tbsp of whole wheat flour.
Stir in the wet ingredients and mix it all. Let the dough sit at room temperature for 10-20 minutes. Gently knead after the break. If you want to bake these as shakarparas, preheat your appliance at this stage. Preheated my prestige paf airfryer to 160 deg c for 5 min. Roll out into diagonals or whichever shape you prefer for shakarparas. Bake at 160 deg c for 8-10 min. The shakarparas come out crunchy and are subtly sweet.
Meanwhile, let's make meethi roti with the leftover dough.
Roll out the chapati thick. Do not make it thin. Keep it thick - almost the thickness of a cookie. Now sprinkle sesame seeds on top or add to the dough. Prick with a fork so that the sweet roti with semolina or whole wheat cooks inside out. Cook on a low flame. Flip side and press with a roti press. Flip side again and cook only on low flame. The meethi roti will be stiff and tastes yummm. Enjoy it as a travel-friendly snack or make it for regular use. I love it both ways.