Malai Parantha - SK Khazana These paranthe are rich and sweet – ideal for your children This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Mar 2020 in Recipes Course New Update Main Ingredients Fresh cream (malai), Whole wheat flour Cuisine Indian Course Breads Prep Time 31-40 minutes Cook time 21-25 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Veg Ingredients list for Malai Parantha - SK Khazana 8 tablespoons Fresh cream (malai) 3 cups + for dusting Whole wheat flour to taste Salt 1 tablespoon Oil as required Ghee to sprinkle Green cardamom powder 8 tablespoons Jaggery grated Method Take flour in a bowl, add salt, oil and sufficient water and knead into soft dough. Cover with a moist muslin cloth and set aside for 20-25 minutes. Divide dough into 8 equal portions, dust the dough balls with flour and roll into 4 rotis slightly bigger than the remaining 4 rotis. Spread ½ tsp ghee evenly on top off one bigger roti, then apply 2 tbsps cream, sprinkle a little cardamom powder, 2 tbsps jaggery, place one smaller roti on top and fold the edges of the bigger roti over the smaller roti and press to seal. Make the remaining paranthe similarly. Heat a non-stick tawa, place one parantha on it and cook, turning sides, till brown specs appear. Drizzle ½ tbsp ghee all around and cook till both sides turn golden. Cook the remaining paranthe similarly. Serve hot. #Ghee #Green cardamom powder #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article