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GuLaB -PaRaNtHa by Sangeeta on Jan 5, 2012

I love trying different type of paranthas,and if it serves the purpose of sweet,then it"s too good.....must try dish...as very easy,quick n fragrant one:):)

  • Cook time:
  • Prep time:
  • Yields: serves 2-3 person
Ingredients
  • For dough:
  • 2 cups whole wheat flour
  • 1 table spoon Roohafza sharbat
  • salt to taste
  • For Water:
  • 1 cup water
  • 1 red rose
  • For stuffing:
  • 1/2 cup gulkand
  • 1/2 cup unsweetened mawa (evaporated milk)(roasted)
  • 1/2 cup roasted cashew nut powder
  • 2 tablespoon dry gulab patti (dry rose leaves)
  • 1 teaspoon roohafza sharbat
  • 1 teaspoon fennel powder
  • 1 teaspoon cardamom powder
  • pinch of nutmeg powder
  • Dry Flour -as needed
  • Ghee for roasting
Method
1.

For water:
In a pan add water,fresh rose petals and boil till color and aroma of rose arise,strain and keep aside.

2.

For Dough:
In a bowl add flour,salt and roohafza sharbat ,mix well,now make soft chapatti like dough by using rose water.Keep covered for 5-8 min.

3.

For Stuffing:
In a bowl,mix all ingredients and refrigerate till used.

4.

Now make small balls out of dough,roll small puri out of it by using dry flour,place stuffing on one puri and cover with another one,seal the edges and roll thick puri,by using very little bit of dry flour.

5.

On hot tawa or griddle cook from both sides by using ghee.....serve hot...with dollops of strawberry ice cream on top and drzzle with roohafza sharbat....or with white butter or as it is...yummm:)))

6.

NOTE: Vegans can use oil to cook it.

7.

NOTE: you can use any flour instead of whole wheat flour.

8.

NOTE:If you are in a hurry can use rose color ,essence and plain water for making dough,instead of boiling rose and water.

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