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| Main ingredients | Gajar halwa, Refined flour, Salt, Green cardamom powder, Saffon, Ghee |
| Cuisine | Indian |
| Course | Bread |
| Prep time | 25-30 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup ready-made gajar halwa
- 2 cups refined flour (maida) + for dusting
- ¾ teaspoon salt
- ½ teaspoon green cardamom powder
- A pinch of saffron, soaked in 1 tablespoon water
- 2 tablespoons ghee + for applying
Method
- Take refined flour in a bowl, add salt, green cardamom powder, soaked saffron, 1 cup water and ghee and mix well. Knead into a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
- To make each parantha, take a portion of dough and shape it into a ball. Make a cavity in the centre and stuff with a generous portion of gajar halwa, bring the edges to the centre and pinch to seal.
- Dust the worktop with some refined flour, place the stuffed dough ball on it and roll it into a small thick disc.
- Heat a non-stick tawa, place the disc on it and cook on low heat for 3-4 minutes. Flip, apply some ghee and continue to cook on low heat for 2-3 minutes. Flip again, apply ghee on the other and cook for a few seconds.
- Arrange the paranthas on a serving plate and serve warm.
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