This recipe for ‘Sache Ghee Wari Gurr Ji Kutti’ holds a special place in my heart. Growing up, it was a special part of every Sindhi child’s experience. Whenever I visited my Mithi Amaan, my Nani, I would always ask her to make it for me for breakfast. While everyone has their own unique twist, this is how I loved it, especially in winters. Give it a try and let me know what your childhood special dish is that you always cherish! Love, Saima #FoodFUsion #Winterrecipes #sindhirecipe #sindhifolksongs #happycookingtoyou #digitalammi #sindhiculture
Ingredients:
-Chakki Aata (Whole Wheat Flour) 2 & ½ Cup
-Himalayan Pink Salt ½ tsp or to taste
-Desi Ghee (Clarified Butter) 2 & ½ tbs
-Water (Lukewarm) ¾ Cup or as required
-Desi Ghee (Clarified Butter) 1 tsp
-Desi Ghee (Clarified Butter) 1 tbs
-Desi Ghee (Clarified Butter) 1/3 Cup
-Gur (Jaggery) ½ Cup
-Kaju (Cashew) as required
-Badam (Almonds) as required
Direction:
-In a bowl add flour, salt, clarified butter, mix with hand.
-Now add warm water gradually to knead a smooth and medium hard dough.
-Cover and rest for 10 minutes.
-Now take dough, knead again to make it smooth.
-Take some dough make a small ball, similarly make one more ball.
-Press them with hands to flat them until they become of same size.
-Spread ghee on one of them and place the other on top of the one with ghee. Press with hand to make flat.
-Now dust some dry flour and roll out with the help of rolling pin.
-Take griddle heat it, add roti/paratha on it.
-Cook on medium flame for 30 seconds each side.
-Similarly make 2-3 more rotis/parathas.
-Add clarified butter and fry rotis/parathas until golden.
-Transfer them to a bowl and tear into small pieces.
-In a wok add clarified butter, heat it on low flame.
-Now add jaggery in it, melt it on low flame. Stir in between.
-When it bubbles up, add crushed rotis/parathas. Turn off the flame and mix it well.
-Now add kaju and badaam, then mix again.
-Serve warm with butter, nuts and dried rose petals.
