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Paan Paratha With Kesariya Rabri
Nandini Diwakar
Paratha with gulkand stuffing have a awesome taste. Combination of paratha with kesaariya rabri have a amazing twist.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Served As
Breakfast
,
Brunch
,
Snacks
Recipe Cuisine Type
Breakfast
Servings
4
Ingredients
1x
2x
3x
100
gm
Gulkand
1
bowl
whole wheat flour
1
ltr
Milk
120
gm
Sugar
5
Betel Leaf 5
betel leaf
8
Saffron
or kesar kesar strings
1
tsp
Fennel Seed
Grated Coconut
or decoration for decoration
4
Cherry
3
drops
Rose Water
3
tsp
Pistachios
chopped
3
tsp
Desi Ghee
1
tsp
Cardamom Powder
Silver Leaf
or decoration for decoration
4
Tooth Pick 4
tooth pick
Instructions
When it become thick add sugar , saffron strings, chopped pistachios , rose water and cardamom powder stir it off the flame and cool it.
Make dough for paratha for this take refined flower in a bowl add 2 tsp desi ghee and milk rest it for 10-12 min.
Take a bowl add gulkand, fennel seeds, mix it.
Make a parantha stuff with gulkand mixture saut in low flame apply desi ghee both side.
Now cut the paratha in triangles shape and fold in beetle leaf like a paan.
Take Small shots glass pour cooled rabri and then put fold paan paratha.
Decorate with cherry, coconut and silver leaf.
Keyword
saffron
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