Mix together coconut, semolina, nutmeg powder, green cardamom powder, sugar, cashewnuts, almonds and raisins in a bowl.
Divide the dough into equal portions, roll into balls, dust each ball with dry flour and further roll into a roti.
Apply 1 tsp ghee on each roti, spread some coconut filling in the centre and fold the roti from all four sides.
Dust each roti with some dry flour and roll into a parantha.
Heat a non-stick tawa. Place one parantha at a time, on it and cook for a minute. Flip, apply a little ghee and flip again. Apply some ghee on the other side too and cook, flipping sides, till evenly golden on both sides.
Cut into wedges, place on a serving plate and serve hot.