Khoya Parantha is one of those homemade sweets that you can make at a moments notice as long as you have khoya at home. The best part is that it feels very hearty and not very sweet.
| Preparation Time: | 20 minutes |
| Servings: | 6 paranthas |
| Difficulty: | Medium |
Ingredients
| Wheat flour dough | Of 1 cup flour |
| Wheat flower to help roll paranthas | 1 cup |
| Sauted khoya | 1/2 cup |
| Finely grated coconut | 1/2 cup less 2 tbsp |
| Fine sugar | 3/4 cup |
| Ground small cardamom | 1 |
| Oil | 3 tbsp |
Method
- Mix khoya, coconut, sugar and cardamom powder. Keep aside
- Divide dough into 6 equal balls.
- Roll a ball using dry wheat flour.
- Top it with a spoon full of khoya stuffing.
- Pinch the sides together and make it a ball again.
- Roll it to about 4 inches in diameter. Use wheat flour to roll it. Try not to let stuffing come out of the dough. You don’t have to roll it too thin.
- Cook both sides of the rolled dough in a pan. Oil the dough on both sides. Don’t press it because stuffing may come out. Cook till it’s light brown from both sides. Repeat with other dough balls.
- Khoya Parantha is ready. Cut it into a few pieces and serve it warm.
Notes
- Don’t cook it for a long time, it may become too hard.
- Make sure that dough and stuffing are at the same temperature for easy rolling.
- If the dough is hard, stuffing comes out of the dough while rolling it. So add some water and knead it again to make it soft.
- You can even stuff the dough with some sauted khoya sweets.
Summary
Recipe Name
Khoya Parantha
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)