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Gur ki roti recipe with step by step photos – gud ki roti also known as jaggery roti or meethi roti is an easy to prepare tasty sweet roti variety made with whole wheat flour, jaggery, fennel seeds and ghee. These small and slightly thick flatbreads make for a filling and tasty breakfast or evening tea time snack.

Gud ki roti is made in Punjabi homes. This is a family recipe I am sharing. It is a favorite with kids and healthy too. You can even pack these in a tiffin box.

On cooling these rotis taste like jaggery based cookies and still taste awesome. Usually we serve jaggery rotis with some white butter or fresh curd, but you can even serve them plain. Apart from this roti, Besan cheela, Makki di roti and Missi roti are also popular in Punjabi homes.

gur ki roti served on white plate with a bowl of white butter and text layover.

You can make these meethi roti for breakfast or even as an evening snack or after school snack for kids. The recipe makes around 6 small rotis. But you can easily double it to make 12 rotis.

Serve these gur ki roti plain or with curd or white butter.

How to make Gur ki Roti or Sweet Roti

Making jaggery roti dough:

1. In a bowl, take ½ cup jaggery powder and ⅛ cup water (2 tablespoons). 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.

2 tablespoons of desiccated coconut powder can also be added. I did not have it, so could not add.

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. The stickiness is comparable to the stickiness of a cooked sugar or jaggery syrup.

If the dough looks wet, then you can add some more whole wheat flour and knead. Don’t add any water while kneading.

Rolling meethi roti

7. Now take a zip lock bag. You can also take a small sized plantain leaf. Spread some ghee on the zip lock bag.

8. Take a medium sized ball from the dough and place it on the zip lock bag.

9. With a rolling pin, roll to a small roti which is similar to a poori size. Just that the roti has to be slightly thick than a stuffed paratha.

Cooking jaggery roti on tawa

10. Now gently remove the roti from the zip lock bag and place it on a hot tawa. Keep the heat to low or low-medium and begin to roast the jaggery roti.

11. When one side is a bit browned, then flip it gently with a spatula. Using tongs to turn them might break the roti.

12. 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.

13. Flip when the second side is browned.

14. Spread some ghee on this side too.

15. With a spatula press the edges as well as center so that the jaggery roti gets cooked evenly. Sometimes the edges don’t cook well so pressing the edges with spatula aids in cooking.

16. Flip a couple of times to get an evenly cooked and roasted sweet roti. Remove and serve hot.

You can also stack gud ki rotis in a roti basket and serve them warm. Make all meethi rotis this way.

17. Serve gur ki roti plain or with fresh curd or white butter. These sweet roti make for a filling food and can be had for breakfast or evening tea time snack served with a side of masala chai.

gur ki roti served on white plate with a bowl of butter

If you are looking for more Roti recipes then do check:

Step by Step Photo Guide Above

Jaggery Roti | Sweet Roti

Author: Dassana Amit

4.89 from 9 votes

Jaggery roti is an easy to prepare tasty Indian flatbread made with jaggery, fennel seeds and whole wheat flour.

Print Save

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings6 small rotis

CourseSnacks, Sweets

DietVegetarian

CuisineNorth Indian, Punjabi

Ingredients

▢ ½ cup jaggery powder or grated jaggery
▢ ⅛ cup water or 2 tablespoons water
▢ 1 to 1.25 cups whole wheat flour
▢ 1 teaspoon fennel seeds
▢ 1 tablespoon Ghee or any neutral flavored oil
▢ 2 tablespoon desiccated coconut – optional
▢ Ghee (clarified butter) as required, for roasting

Instructions

Kneading dough

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.
Mix well and keep aside for 30 to 45 minutes or till all the jaggery dissolves.
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.
First stir the jaggery solution and then using a strainer strain it directly into the bowl containing flour.
Mix very well first.
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

Now take a zip lock bag. You can also take a small sized banana leaf. Spread some ghee on the zip lock bag.
Take a medium sized ball from the dough and place it on the zip lock bag.
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

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.
When one side is a bit browned, then flip it.
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.
Flip the roti, when the second side is browned.
Spread some ghee on this side too.
With a spatula press the edges as well as center so that the roti gets cooked evenly.
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.
Serve sweet roti plain or with fresh curd or white butter.

Notes

If the dough becomes very sticky or wet then add some flour.
Don’t roll the rotis very thin. These meethi roti are a little thicker than stuffed parathas.
You can also add 2 tablespoons of desiccated coconut.
Cook these sweet rotis on a low heat.
Instead of ghee, you can use a neutral flavored oil.

Note that the approximate nutrition info is for one Jaggery Roti.

Nutrition

This Gur ki Roti Post from the blog archives, first published in June 2017 has been republished and updated on December 2022.