Continuing with the saga of paratha and inspired once again by the parathe wali gali, I made a dessert paratha. The thing with paratha is that if you grew up eating them, you can not stop at one. Once you start eating them, it takes a considerable amount of self restraint to stop. Just like one can’t stop eating a warm, just out of the oven bread. It is a glutton thing. Honest.
But I must say, this is one paratha where you may want to eat more, but you just can’t. It is quite rich. So share and be happy.
I created this recipe with an inspiration from the parathewali gali. They have parathas with cashews, Mawa (Sort of like ricotta cheese), raisins etc. I did not have the expertise to roll out a paratha with huge cunks of cashews in them, so I had to improvise. I like to keep things easy.
And since my Hubz is someone who has sweet teeth ( Ok that’s not a phrase but he really loves his desserts), I decided to go ahead and make a dessert Paratha with all things sweet.
On that sweet note, it’s time ( Long overdue) to say Thank you to some blogger friends for the blog awards they so generously showered Spiceroots with.
Thank you indulgeashcorner : Steaming pot : The greatcookaroo : Love to cook Malaysia
for the award. It means a lot!
& Thank you Erivum Puliyum for the best health dish award
And as tradition beckons, the Leibster award has to be passed on :
Here is my list :
Sonali at Only fish recipes http://www.onlyfishrecipes.com/ . Its quite fishy in there!
Rhea at http://euphorhea.blogspot.com/ : witty, fun and awesome recipes
Colleen : www.acurryofalife.com – West meets east and an adorable blog
Pushpa http://papadchai.blogspot.com/ Sharing is caring
Please accept the award and pass it on !
Dessert Paratha with Ricotta cheese and Dates
- 2 tbs Cashews pieces
- 2 tbs Raisins
- 3 tbs Ricotta cheese substitute Khoya/Mava
- 3 Dates
- 3 Tbs Ghee
- Dough for making 3 - 4 parathas
- Grind the cashews, raisins and dates together into a coarse consistency
- In a non stick pan, on medium heat, cook the ricotta cheese until it dries up a bit - about 1- 2 minutes.
- Add in the cashew mixture and mix it all in.
- Divide the mixture into three equal portions
- Now take a golf ball sized dough and roll it out, ensuring to keep the edges very thin
- Spoon out one part of the mixture and put it in the center of the dough circle
- Fold up the outer layers and pinch them together
- with the palm of your hand, flatten this stuffed ball of dough and roll out.
- Put some ghee on the griddle and then place the rolled out paratha on top to cook.
- Cook until it crisps up on one side and then repeat on the other side.
- Enjoy hot