How to make Malai Parantha - SK Khazana -
These paranthe are rich and sweet – ideal for your children
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh cream (malai), Whole wheat flour
Cuisine : Indian
Course : Breads
You can also find more Breads recipes like Harcha Kalakand Parantha Aam Papad Parantha PUMPKIN BREAD
Malai Parantha - SK Khazana Recipe Card
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 : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Malai Parantha - SK Khazana Recipe
Fresh cream (malai) 8 tablespoons
Whole wheat flour 3 cups + for dusting
Salt to taste
Oil 1 tablespoon
Ghee as required
Green cardamom powder to sprinkle
Jaggery grated 8 tablespoons
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Serve hot.
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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.
