Main ingredients Refined flour, Salt, Ghee, Milk, Hydrogenated fat, Fine semolina, Edible red coloured water, Green cardamom powder, Granulated sugar Cuisine Uttar Pradesh Course Dessert Prep time 3-3.5 hours Cook time 40-45 minutes Serve 4 Taste Sweet Level of cooking Easy Others Vegetarian Ingredients 2½ cups refined flour (maida) ½ teaspoon salt ¼ cup melted ghee ¾ cup milk Oil for greasing Hydrogenated vegetable fat for shallow frying Halwa 1 cup fine semolina (barik rawa) ½ cup ghee ¼ cup coloured water (1 teaspoon powdered edible red colour mixed with ¼ cup water) ½ teaspoon green cardamom powder 2 cups granulated sugar Garnish Desiccated coconut Candied cherries Green tutti fruity Melon seeds Charoli Silver varq Method Take refined flour in a large parat, add salt and melted ghee and mix well. Add milk and knead well. Add ¾ cup water and knead into a soft dough. Cover with a damp muslin and set aside for 2-3 hours. To make the halwa, heat ghee in a pan. Add semolina and sauté on medium heat till light golden. Add 4 cups hot water and mix well. Add the coloured water and mix till well combined. Add green cardamom powder and 1 cup hot water and mix well. Cover and cook for 8-10 minutes. Add sugar, mix and cook for 8-10 minutes. Meanwhile, knead the dough for a minute and divide it into 3 equal portions. Shape each portion into a ball. Grease the worktop with some oil, place a dough ball on it and spread with your fingers into a large disc. Shape the remaining the dough balls similarly. Heat sufficient hydrogenated vegetable fat in a wide pan. Gently slide in the discs, one at a time, and shallow fry on both sides till golden brown. Drain on absorbent paper. Transfer the halwa into a wide serving bowl. Spread it evenly and even out the top. Garnish with desiccated coconut, candied cherries, green tutti fruity, melon seeds, charoli and silver varq.Transfer the paranthe on a serving platter and serve hot with halwa.