- Wheat flour (atta) kneaded into a dough 2 cups + f
- Scraped fresh coconut 1 1/2 cups
- Semolina (suji) 1 1/2 tablespoons
- Nutmeg powder a pinch
- Green cardamom powder a pinch
- Sugar 1 cup
- Cashewnuts crushed 8-10
- Almonds crushed 8-10
- Raisins 2 tablespoons
- Ghee 4 tsps + for cooking
Mix together coconut, semolina, nutmeg powder, green cardamom powder, sugar, cashewnuts, almonds and raisins in a bowl.
Divide the dough into equal portions, roll into balls, dust each ball with dry flour and further roll into a roti.
Apply 1 tsp ghee on each roti, spread some coconut filling in the centre and fold the roti from all four sides.
Dust each roti with some dry flour and roll into a parantha.
Heat a non-stick tawa. Place one paratha at a time, on it and cook for a minute. Flip, apply a little ghee and flip again. Apply some ghee on the other side too and cook, flipping sides, till evenly golden on both sides.