Memories of different food that we used to love as kids are the best ones. I am a South Indian by birth but was raised in Northern India for the majority of my childhood.
I have the best memories of food from there and also from my grandparent’s village as that is where I would spend a good amount of my vacation time. The abundance of milk and milk products was the best thing about both places.
We always had the luxury of getting fresh milk every day, morning and evening. In fact in Kanpur, our next-door neighbor owned the farm and we used to get milk from him right after he milked the cows.
The taste of the milk was just awesome and there are no words to describe it. Those milk made the best yogurt and it was one of my favorites. Talking about yogurt, if you are looking forward to making some fresh yogurt at home, take a look at my post which has all the tricks to make thick, creamy yogurt at home. (even in cold weather).
The Sweet Roti, that I am going to be blogging about works great with a bowl of homemade yogurt. But being the mom I am, I always need some protein and vegetables on the kid’s plate (and mine as well).
These days I have been working out quite a bit and I need my protein intake. It was a great pleasure to make the kids the Sweet paratha that I grew up eating. My mom used to make it for me very often. Dinner time was fun with these sweet paratha and I always looked forward.
I might not be making it as often as my mother did, but would be making this sweet roti once in a while for the kids to enjoy. My older son loved it and wanted just these for dinner. I made him eat a couple of the sweet parathas and also made the regular ones for him. I served it with some Okra / Bhendi Subzi and Dali Thoy / Simple dal.
This is my first recipe for this week’s BM theme - Sweet Flatbreads. Making these sweet parathas is so simple. Just make the dough for roti/paratha as usual. Roll the dough out, brush it with some fresh ghee, and sprinkle the sugar crystals.
Fold them into a triangle paratha, roll it out again, and pan-fry them with some ghee. You can go easy or liberal with sugar. I used Raw sugar and went moderate with it, maybe about a couple of teaspoons for a paratha. These parathas are not very soft. They would have a crunchy exterior with a softer interior.
Preparation time - 10 minutesCooking time - 10 minutesDifficulty level - easy
Ingredients to make Sweet Paratha - (makes about 4)
Whole Wheat flour / Aata - 1 cup Sugar - about 2 teaspoon per paratha Ghee - About 2 tablespoon or as needed to brush the parathas and to pan fry Salt - a pinch Oil - ½ tsp
Procedure to make Sweet Roti
In a wide bowl, add the whole wheat flour, salt, and ½ teaspoon of oil. Mix them well using your fingers.
Add warm water, little by little, and make a soft dough. Knead for a couple of minutes to make a soft, pliable dough.
Cover the dough with a kitchen cloth and let it rest for at least 20 minutes.
Heat a tawa/griddle on medium flame.
Pinch off the dough to equal size balls. I get about 4 to 6 parathas depending on how big I want to make them.
Roll each piece into 4-inch circles, dusting it with flour as you roll.
Brush melted ghee over the surface of the rolled dough and sprinkle the sugar. Fold the dough over itself into half and again brush the surface with ghee and then sprinkle more sugar. Fold it over once again to make a triangle and seal the edges with your fingers.
Dust the shaped dough with more flour and start rolling it gently.
Cook the parathas on the tawa. Brush both sides with ghee and cook them until they are golden brown on both sides.
Serve warm.
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