sindhi gurari gud ki roti jaggery paratha recipe sagar kitchen

Sindhi Gurari Recipe | Jaggery Paratha | Jaggery Roti | Gur ka Paratha Recipe

Learn how to make Sindhi Gurari Recipe by Sagar’s Kitchen, a delicious and traditional Indian dish also known as Jaggery Paratha by Sagar’s Kitchen, Gur ka Paratha by Sagar’s Kitchen or Jaggery Roti by Sagar’s Kitchen. This recipe features a mouthwatering combination of whole wheat flour, powdered jaggery, and chopped nuts. Follow the simple instructions to create this flavorful treat that is popular among Sindhi people. Enjoy the unique taste of Gurari, where the sweetness of jaggery and the crunchiness of nuts blend harmoniously. With our helpful tips, you’ll master the art of cooking this delightful Sindhi delicacy.

Sindhi Gurari Recipe | Jaggery Paratha | Jaggery Roti | Gur ka Paratha Recipe

Recipe by Sagar KumarCourse: BreakfastCuisine: Indian


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This traditional recipe is popular among Sindhi people, and it is called “Gurari” or “Guradi.” It is similar to gud ka paratha (jaggery paratha), but it is not called “Murari.” I’m telling you the truth, it is incredibly tasty.


  • 1 cup whole wheat flour (gehu ka atta)

  • Salt (to taste)

  • 1 cup ghee

  • 100-150 ml water

  • 4 teaspoons powdered jaggery (gur)

  • 2 tablespoons chopped cashews, almonds, and pistachios (kaju, badam, pista)


  • Firstly, take a bowl and add whole wheat flour (gehu ka atta) to it. Then, add a pinch of salt and 1 tablespoon of ghee. Gradually pour in 100-150 ml of water, adding it little by little, while kneading the dough.
  • Now, divide the dough into two equal portions. Sprinkle a little whole wheat flour on the rolling surface and use two rolling pins to roll out the dough into round, flatbread (roti) shapes.
  • Now, you have the option to apply 1 tablespoon of ghee on the rolled-out roti. Then, fold it again, making a round shape, and press it lightly to seal the layers. This step is optional, but you can do it if you prefer.
  • Now, look, sprinkle 3-4 tablespoons of powdered jaggery (gud) on the roti. Additionally, I will also add chopped cashews, almonds, and pistachios (kaju, badam, pista) to it.
  • Now, fold the roti in half and press the edges with a fork or by using hand to seal it completely. Do this on one side first, and then repeat the same process on the other side.
  • Now, heat a pan and add a little ghee. Cook the folded roti on the pan, slightly more than regular cooking, ensuring that the jaggery melts well and the inner filling cooks thoroughly. It will take approximately 6-7 minutes to cook completely.
  • Aiyo! Now, it’s ready. Cut it into two pieces and enjoy your Sindhi Gurari
    (Jaggery Paratha, Jaggery Roti, Gur ka Paratha) like a pizza.
  • Me: Oh Dhaniya.
    Dhaniya: Yes, brother.
    Me: You have so many dishes, while they see you as pure, I’m labeled mischievous for sure.
    Dhaniya: Yes, brother.
    Me: Just like in the movie “Bhola” where he reads the Bhagavad Gita and still eats chicken, you’re just like that.
    Dhaniya: Yes, yes.
    Me: Get lost, kutrya. If I give you a smack, you’ll land in Bollywood in a crack.


  • When cooking the gurari, keeping the flame at medium heat helps in several ways. Firstly, it allows the jaggery powder to melt properly, ensuring a smooth and gooey texture. Secondly, it ensures that the filling inside the paratha gets cooked evenly. Lastly, maintaining medium heat prevents the outer layer of the sindhi gurari from burning or charring.
  • When you spread the jaggery and the chopped cashews, almonds, and pistachios evenly on the paratha, it ensures that you get a delightful combination of flavors in every bite. The even distribution of the filling allows for a balanced taste, where you can enjoy the sweetness of the jaggery along with the crunchiness of the nuts. It enhances the overall experience of eating the jaggery paratha and makes it more enjoyable. So, be sure to spread the filling evenly to maximize your enjoyment with each bite.
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