How to make Motichoor Parantha with Rabdi -

Whole wheat flour paranthas stuffed with motichoor laddoos and served with rabdi.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Motichoor laddoos (मोतीचूर लड्डू ), Whole wheat flour (atta) dough (गूंदा हुआ आटा)

Cuisine : Indian

Course : Mithais

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You can also find more Mithais recipes like Churma Laddoo, Chocolate Peda, Sukhdi, Rasmalai.

Motichoor Parantha with Rabdi

Motichoor Parantha with Rabdi Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Motichoor Parantha with Rabdi Recipe

  • Motichoor laddoos 5

  • Whole wheat flour (atta) dough made with flour 1½ cups

  • Whole wheat flour (atta) for dusting

  • Walnuts ½ teaspoon + for sprinkling

  • Almonds ½ teaspoon + for sprinkling

  • Pistachios ½ teaspoon + for sprinkling

  • Green cardamom powder a pinch

  • Ghee for shallow frying

  • Rabdi -

  • Rabdi ½ cup

  • Pistachios chopped 2 tablespoons

  • Almonds chopped 2 tablespoons

  • Pistachios slivers for garnishing

  • Green cardamom powder a pinch

Method

Step 1

Put motichoor laddoos in a bowl, add walnuts, almonds, pistachios, green cardamom powder and mix mashing the laddoo as you mix.

Step 2

Add almonds, walnuts pistachios and cardamom powder to the rabdi and mix well. Keep aside.

Step 3

Heat a non-stick tawa.

Step 4

Roll out the dough into a large sheet and cut circles with a cookie cutter.

Step 5

For each parantha spread a portion of the laddoo mixture on one circle and cover with another. Press the edges to seal.

Step 6

Cook them on the hot tawa. When the underside is done, turn it over and drizzle a little ghee on each side and cook till both sides are equally done.

Step 7

Place on a serving plate.

Step 8

Drizzle some rabdi and some chopped nuts. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.