Sweet Paratha Recipe
Sweet Paratha is a paratha variation which is made using sugar, cinnamon, and nuts as stuffing. It is generally made for kids when they refused to eat anything else. Kids usually have sweet tooth and they easily agree to eat sweet paratha. The sugar melts and caramelizes in the process of making these sweet flat breads. This caramelizes sugar makes this paratha unique. Let’s follow this recipe.
For the dough
- 1 cupwhole wheat flour
- 1/4 teaspoonsalt
- 1 tablespoonoil
- Approx. 1/3 cuplukewarm water
For the Filling
- 1/3 cupalmonds coarsely grind
- 1/3 cupwalnuts coarsely grind
- 2 tablespooncoconut powder
- 1 teaspooncinnamon powder
- 1/3 cupsugar
- 1/4 cupwhole wheat flour for rolling the Paratha
- Approx. 1-1/2 tablespoonsoil for cooking the Paratha
- In a bowl mix the flour, salt, and oil and add about 1/3 cup of water to make dough add remaining water as needed to make a smooth and pliable dough.
- Knead the dough on a lightly greased surface and cover the dough and keep aside for at least 15 minutes.
For the filling
- In a bowl add almonds, walnuts coconut, cinnamon, and sugar, mix it well and set it aside.
- Knead the dough again and divide into equal parts.
- Roll the dough into 3-inch diameter circles and place about 3 tablespoons of filling in the center and seal by pulling the edges of the rolled dough together to make a ball and let them settle for 3 to 4 minutes before rolling.
- Heat the skillet on medium-high. (Note: An iron skillet works best) and to check if the skillet is hot enough, sprinkle a couple of drops of water on it and if the water sizzles right away, the skillet is ready.
- First lightly roll the filled ball in dry whole-wheat flour and then lightly press the ball on the sealed side and keep it on the topside when rolling.
- Roll the ball light handed into about 7-inch circles and whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled Paratha.
- Place the Paratha over the skillet and after a few seconds you will see the Paratha change color and puff in different places.
- At this point flip the Paratha over and should see some golden-brown spots on the topside.
- After a few seconds spread about 1 teaspoon of oil on the Paratha and again, flip the Paratha and lightly press the puffed areas with a spatula.
- Flip again and press with the spatula make sure the Paratha is golden-brown on both sides.
- Sweet Paratha can be served hot or at room temperature and Paratha can be kept at room temperature for about week.
Check More Paratha and Roti Recipes
By Meghna Nath
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