Name: Mawa Paratha From Leftover Residue of Ghee recipe by Zulekha Bose at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: For the paratha -; 1 cup wheat flour+1/4 cup for dusting; 1tsp ghee; Ghee for frying stuffed paratha; 1/2 cup water or as required; For the stuffing-; 1/2 cup leftover mawa(residue)after making ghee; 2 tbsp icing sugar; 2 tbsp parry's cane sugar; 1 tbsp finely chopped almonds; 2 tbsp Raisins; 1tbsp ground walnuts; 1tbsp ground cashew; 2 tbsp desiccated coconut; 2 tbsp White sesame seeds; 1/4 tsp Green cardamom powder; 1/4 tsp Cinnamon powder

ABOUT Mawa Paratha From Leftover Residue of Ghee RECIPE

This royal recipe reminds me of my childhood. Whenever my grandmother used to make ghee from the cream of milk she used to make this recipe from the residue which is left after ghee is ready. Nuts and mawa used in this recipe makes it royal and tasty .

Ingredients Serving: 2

For the paratha -
1 cup wheat flour+1/4 cup for dusting
1tsp ghee
Ghee for frying stuffed paratha
1/2 cup water or as required
For the stuffing-
1/2 cup leftover mawa(residue)after making ghee
2 tbsp icing sugar
2 tbsp parry's cane sugar
1 tbsp finely chopped almonds
2 tbsp Raisins
1tbsp ground walnuts
1tbsp ground cashew
2 tbsp desiccated coconut
2 tbsp White sesame seeds
1/4 tsp Green cardamom powder
1/4 tsp Cinnamon powder

Instructions

For the dough preparation-
In a deep bowl add the wheat flour, ghee and start adding water slowly to knead soft and smooth dough. Quantity of water may increase or decrease depending upon the quality of flour.
Cover the dough with a muslin cloth and let it rest for 15 minutes.
Stuffing preparation -
Take left over mawa (residue) of ghee in a bowl add all the ingredients and mix.
Divide the ready stuffing into 4 equal parts.
To make parantha, Knead the dough again after 15 minutes. Divide the dough into 4 equal parts.
Make the soft balls and flatten them between your palms.
Before you start rolling the paratha heat the tava on medium flame for frying the paratha. Take one flatten ball and dust it into dry flour and start rolling 4 inch diameter circle.
Keep one portion of mawa stuffing in the center of the circle.
Fold horizontally two ends towards the center.
Fold vertically remaining two open ends towards the center.
Spread the paratha with your fingers lightly so that mixture should not come out, you can use a rolling pin if you want.
Now place it on hot tawa and fry from both the sides by using 1 tbsp ghee till golden brown spots start appearing.
Repeat the same for the remaining paratha.
Enjoy these yummy sweet and nutty mawa paratha with butter or honey.

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