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SWEET BREADS
Chapati
Paratha (Below)
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SWEET BREADS - PARATHA
Coconut and Cashew Shahi Parathas
For the Filling:
Dessicated coconut 1 cup
Coarse cashewnut powder 1/2 cup
Mawa (khoya) 1/2 cup (or fine ricotta)
Powder sugar 3/4 cup
Cardamom powder 1/2 teaspoon
Chopped kishmish (raisins) 2 tablespoons
Saffron, crushed 1 teaspoon
For the Covering:
Flour 1 cup
Wheat flour 1/2 cup
Ghee 2 tablespoons
Powder sugar 2 tablespoons
Ghee for shallow frying
For the filling: Roast the coconut lightly till crisp. Take the cashewnuts and then the mawa and roast lightly. Mix all the ingredients to make the filling.
For the covering and for making the parathas: Make a paratha-like dough. Set aside for 1/2 hour. Knead well and make small balls. Roll each ball and put in a tablespoon of the filling. Seal and roll into a paratha three inches in diameter. Roast it and shallow fry till there are light brown spots. Offer hot.
Mithe Mawa Ke Paratha
For the Filling:
Mawa (khoya) 1-1/2 cup (or fine ricotta)
Coarse powder of almond and pistachios 1/2 cup
Powdered sugar 1/2 cup
For the Covering:
Flour 1 1/2 cup
Melted ghee 2 tablespoons
Ghee for shallow frying
For the filling: Take the mawa and cook on low heat until it is soft and forms a ball. Remove and cool. Mix the rest of the ingredients.
For the covering and making the parathas: Make a paratha-like dough using the ingredients. Keep for ½ hour. Knead the dough and make small balls. Roll each and put a tablespoon of filling. Seal and roll out to two inches in diameter. Roast on both sides and apply ghee. Shallow fry till there are light brown spots. Offer hot.
Paneer Sweet Paratha
For the Filling:
Paneer crumbs 1 cup
Grated coconut 1/2 cup
Powdered sugar 1 cup
Cardamom powder 1/2 teaspoon
For the Covering:
Wheat flour 1 cup
Flour 1/2 cup
Melted ghee 2 tablespoons
Ghee
For the filling: Take the paneer, coconut and sugar in a non-stick vessel and cook on a medium flame. Stir often and allow to dry out - it should leave the sides of the vessel. Mix the cardamom. Remove from heat and cool.
For the covering and making the parathas: Knead the dough with a little ghee and make small balls. Roll each ball with a little dry flour. Place a tablespoon of the filling in the center and seal. Roll it out to about three inches in diameter. Roast on both sides till there are light brown spots. Remove and apply ghee. Offer hot.
Puranpoli
For the filling:
Tuvar dal 1 cup
Chana dal 1 cup
Sugar 1 cup
Jaggery 1 cup
Ghee 3 tablespoons
Saffron 1 teaspoon
Powdered cardamom 1 teaspoon
For the covers:
Wheat flour 2 cups
Ghee
For the filling: Wash and soak both the dals together for ½ hour. Pressure cook with just enough water to cover the surface. Mix the sugar and jaggery with the dals and cook them. Make a paste in the mixer. Add half the ghee. Cook in a non-stick vessel and cook till very thick and it leaves the side of the vessel. Stir often while cooking. (You can also cook it in the microwave.) Mix the saffron and cardamom. Cool the filling. Apply the remaining ghee on the top so that it does not form a hard crust on the surface while cooling. Make into balls the size of lemons.
For the covering and making poli: Make a soft dough. Knead with the ghee and make small balls. Roll each one with dry flour and place the filling inside. Cover and roll out to about four inches in diameter. Roast paratha-poli on both sides till there are light spots on the surface. Remove and spread the ghee. Offer hot.
Sweet Paratha Wonder
For the Parathas:
1 cup wheat flower
1 cup flour
Paneer made out of 1 lit milk
1-1/2 cups sugar
½ cup condensed milk
a pinch of salt
groundnut (peanut) oil
For the Kheer:
6 cups (one and half litre) milk
1 cup groundnuts, roasted and powdered
sugar to taste
a handful of fried cashewnuts
½ cup cream
A few cherries, finely sliced
Squeeze out the water from paneer. Heat a frying pan. Put paneer, half cup sugar and half cup condensed milk and keep on stirring over a slow fire till the mixture dries up and leaves the sides of the frying pan. Set aside. Mix flour, wheat flour, three tbsp. groundnut oil and a pinch salt and mix well. Add a little water to find a soft dough. Divide it into small balls. Roll each ball into a chapati. Put the paneer mixture on one rolled out chapati. Cover it with another chapati. Fold into a triangular shape. Press lightly. Repeat the process. Put a little ghee on a tava and roast the chapatis till done. Boil and thicken the milk till reduced to half the quantity. Add one cup sugar and groundnut powder to it. Bring it to a boil. Add fresh cream and fried cashewnuts. Cool and decorate with cherries. Serve with the paneer parathas.
Sweet Potato Paratha
For the Filling:
Boiled and mashed sweet potatoes 1 cup
Boiled and mashed potatoes 1/2 cup
Corn flour 1 tablespoon
Sugar 1 cup
Cardamom powder 1/2 teaspoon
Mace powder 1/2 teaspoon
Ghee 2 tablespoons
For the Covering:
Wheat flour 1 1/2 cup
Ghee
For the filling: Melt the ghee and add the potatoes, corn flour and sugar in a non-stick vessel. Cook on a medium heat and continue to stir until the mixture becomes thick and leaves the sides of the vessel. Mix in the cardamom and mace. Remove from heat and cool. Roll into lemon-size balls.
For the covering and making the parathas: Make a soft dough. Knead with the ghee and make small balls. Roll each ball with dry flour and place a filling ball inside. Seal and roll it out to about three inches in diameter. Roast on both sides until there are light brown spots. Remove and apply ghee. Offer hot.
