Jaggery Roti | Sweet Roti

Kneading dough

1. In a bowl take ½ cup jaggery powder and ⅛ cup water (2 tablespoons water). You can also use grated jaggery instead of jaggery powder.
2. Mix well and keep aside for 30 to 45 minutes or till all the jaggery dissolves.
3. In another bowl or pan, take 1 to 1.25 cups of whole wheat flour. Also add 1 teaspoon fennel seeds (saunf) and 1 tablespoon ghee.
4. First stir the jaggery solution and then using a strainer strain it directly into the bowl containing flour.
5. Mix very well first.
6. Then begin to knead and make a smooth dough. The dough will be slightly sticky due to jaggery in it. If the dough looks wet, then you can add some more whole wheat flour and knead.

Rolling jaggery roti

1. Now take a zip lock bag. You can also take a small sized banana leaf. Spread some ghee on the zip lock bag.
2. Take a medium sized ball from the dough and place it on the zip lock bag.
3. With a rolling pin, roll to a small roti similar to a poori size. Just that the roti has to be slightly thick than a stuffed paratha.

Cooking jaggery roti

1. Now gently remove the roti from the zip lock bag and place it on a hot tawa. Keep the flame to low or low-medium and begin to roast the jaggery roti.
2. When one side is a bit browned, then flip it.
3. Spread some ghee on the top. These sweet rotis absorb ghee like anything. So make sure you don't go overboard with the ghee. You can also use a neutral flavored oil instead of ghee.
4. Flip the roti, when the second side is browned.
5. Spread some ghee on this side too.
6. With a spatula press the edges as well as center so that the roti gets cooked evenly.
7. Flip a couple of times to get an evenly cooked and roasted jaggery roti. Remove and serve hot. You can also stack gud ki rotis in a roti basket and serve them warm. Make all rotis this way.
8. Serve sweet roti plain or with fresh curd or white butter.