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|
|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|
- 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.
- 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.