Meetha paratha recipe / how to make meetha paratha (sugar paratha/ meethi chapati)

Meetha paratha recipe / how to make meetha paratha (sugar paratha/ meethi chapati), detailed recipe of meetha paratha with step by step images, recipe video of meetha paratha

Meetha paratha recipe

Sugar paratha or meetha paratha or meethi chapati is a very easy sweet dish which can be made in very few minutes and without any prior preparation.

For me meetha paratha has always been a savior whenever any of my family members say kuch meetha ho jaye and I have nothing in hand. Same as the other stuffed parathas this meetha paratha is also a stuffed one but with sugar filling. I also add in a dash of cinnamon powder to enhance its flavor and taste. But it is completely optional, you can skip it.

If you are looking for some sweet dishes then do visit the ones on my blog punjabi meethi mathri, maida burfi, punjabi shakar pare, instant milk powder burfi, besan ladoo, instant kalakand, milk peda, atta ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients: (5 Parathas)

I cup Wheat Flour

Water as required

¼ cup Sugar

1 tsp Cinnamon powder (optional)

Ghee for frying

Method:

We will begin with the dough.

Knead a smooth dough by mixing wheat flour and water.

flour 

add water

knead a dough

Then add a tablespoon of ghee and again knead it to make the dough smooth.

add ghee

make a smooth dough

Roll a small portion into a ball and flatten by applying dry flour.

roll into ball

flatten

Apply ½ tsp ghee followed by sugar.

apply ghee

Then sprinkle cinnamon powder on it.

cinnamon powder

Seal the edges completely so that the sugar stuffing does not come out.

seal the edges

Make a potli and remove the extra dough on top if any.

remove extra dough

Sprinkle some flour, flatten and roll it into a circle.

roll into circle

Heat the tawa.

Place the paratha on the tawa.

place paratha

Cook on medium flame for about two minutes. Apply ghee and flip it.

apply ghee

Apply 1/2 tbsp ghee on the other side as well.

flip and apply ghee

Let the first side fry for about a min and then flip.

Press gently with a spatula.

Flip and fry till both the sides turn crisp and golden brown. 

crisp and brown

Meetha Paratha is ready to serve.

serve hot

I always like to have it with some fresh milk cream (malai) with a few drops of honey drizzled on it.

Meetha paratha recipe

Tips:

Cook on medium to low flame to avoid burning of the paratha.

Add sugar as per your taste.

Do not roll the paratha very thin else the paratha would break and the sugar would come out and get caramelized or even burnt.

Do try this food-a-licious recipe of Meetha Paratha or Sugar Paratha or Meethi Chapati for your family and friends and let us know your experiences via comments.

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Jaggery Halwa / Jaggery Sooji Halwa – A Quick, Easy And Delicious Halwa.

Jaggery Halwa Recipe / How to make jaggery sooji halwa / gur rava sheera. Jaggery halwa recipe with step by step photos and recipe video.

Jaggery Halwa

 

Jaggery halwa is a sweet Indian dish containing of semolina (sooji)with some dried fruits and jaggery for sweetness.

Whenever I am in a rush, I go for this jaggery halwa. As it is less time consuming and delicious to the core.

The key element in making this jaggery halwa is the jaggery and ofcourse roasting of semolina. The roasting should be appropriate, as over roasting and less roasting both would deteriorate the taste of the halwa.

Have a look at the recipe video better understanding of the recipe.

If you are looking for more sweet dishes do visit Milk Peda, Custard with Jelly, Mixed Fruit Falooda, Biscuit Chocolate Cake, Dalia Almond Kheer, Strawberry Yoghurt, Banana Chocolate Muffins, Coconut Ladoo

Ingredients:

½ cup Semolina

½ cup Jaggery powder

¼ cup Ghee

1 cup Water

10 to 12 Cashew nuts (halved)

2 tbsp Almonds (sliced)

Method:

Take water in a pan and add jaggery powder to it. 


Stir it on medium heat till the jaggery powder gets completely dissolved. Keep it aside.

water and jaggery

jaggery dissolved

In another pan heat ghee and add semolina (sooji) to it.

heat ghee

add semolina

Start roasting it on low to medium it. Keep stirring continuously as the semolina (sooji) should not stick to the pan.

start roasting

Roast it till the semolina (sooji) turns light golden in color. Do not roast more, the semolina (sooji) should not turn brown, else you would end up burning the semolina (sooji).

semolina turns light golden

Now add in the jaggery water slowly, be careful while adding the water as the mixture would sputter.

add jaggery water

Next put in the dry fruits.

add dry fruits

Mix well by stirring continuously. The semolina would start absorbing water and the mixture would gradually become thick.

 

absorbs water

becomes thick

Keep on stirring continuously.

The final consistency and texture should be as shown in the below photo.

final texture

Garnish it with some more chopped dry fruits and serve hot.

Jaggery Halwa

Tips:

Keep stirring continuously to avoid sticking to the pan.

Roasting is must or else the semolina (sooji) would give a raw taste.

Add dry fruits of your choice.

The color of the halwa would vary according to the color of the jaggery.

Do try this food-a-licious for your loved ones and share your experiences with us via comments.

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