Sweet Semolina Parathas

Tuesday, January 25, 2011

Parathas with a difference in taste will be most welcome especially if they are sweet to taste! The filling used in this preparation is sweet semolina ( Suji ) halwa. This is very easy and quick to make. You may either follow the link to the post on Semolina Halwa or follow the recipe which I repeat below. This recipe can be prepared during festivals like Dussehra or Diwali.

Makes about four parathas.

Ingredients for Semolina (Suji) Halwa
Semolina ½ cup
Sugar 1 cup
Water 2 cup
Cardamom Powder 1 tsp
Shredded Nuts 2 tbsps
Kismis (Raisins) 1 tbsp
Saffron Soaked in Hot Milk 1 tbsp
Clarified Butter (Ghee) 1 ½ rbsps


  1. Take a pan and add sugar and water and heatit till it boils and the sugar dissolves completely.Add the cardamom powder ad soaked saffron and keep it hot.

  2. take a pan ad add ghee ad heat it. Add the raisins and one table spoon of shredded nuts and fry them lightly.

  3. Then add the semolina and fry for about 3 minutes.

  4. Add the hot sugar syrup and stir till all the water evaporates and the semolina is cooked. The mixture should not be runny.

  5. Remove from the heat and cool it. Make four balls and keep it aside.

Ingredients For Parathas Quantity
Wheat Flour 1 cup
Water enough to make dough
Salt a pinch

Method to prepare dough

  1. Make a dough with the wheat flour,salt and water in a bowl.If desired,a teaspoon of clarified butter can be added. Keep it aside for an hour.

  2. Make four balls.

Method to make the Parathas

  1. To roll the parathas rice flour is needed and ghee is also required to cook them.

  2. Take a flat iron tava or a flat nonstick pan and heat it.

  3. Take a ball of the dough,sprinkle some rice flour on the rolling board ad roll with a rolling pin into a flat circle.

  4. Then place a ball of the semolina ball in the center and bring all the sides together so that the filling is covered.

  5. Place it again on the board and sprinkle some more of the rice flour and roll it into a circle carefully so that the filling is intact.

  6. Place this on the hot tava and turn the heat to medium heat.

  7. After half a minute turn the side of the paratha and pour a teaspoon of ghee on all the sides and on the top of the paratha and fry till both the sides become slightly brown and cooked.

    Repeat the process with the rest of the dough.

  8. Serve hot, sprinkled with shredded nuts and honey.

  9. Here rice flour was used to roll the dough because it does not stick to the dough and gives slight crispness to the paratha.


pvt.sastry at: January 29, 2011 at 7:05 AM said...

My grandmother used to make such a thing with jaggery-coconut filling. I'm sure this must be as delicious.

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