Malai Parantha - SK Khazana

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

1. 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.
2. Divide dough into 8 equal portions, dust the dough balls with flour and roll into 4 rotis slightly bigger than the remaining 4 rotis.
3. 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.
4. 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.
5. Serve hot.