Nariyal ki Meethi Roti ( Parathas )


Rabdi Cream 

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Kuch crunchy, kuch meethi! this roti makes amazing dessert, serve hot as is, or with a dollop of whipped cream for a stunning looking dessert. Grated coconut, powdered sugar, hints of nutmeg and cardamom go into making this yummy, innovative treat.

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Preparation Time: 
Cooking Time: 
Makes 10 rotis
Show me for rotis


10 chapatis

For The Stuffing
1 cup grated fresh coconut
3/4 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
1/2 tsp nutmeg (jaiphal) powder
2 tsp ghee

Other Ingredients
ghee for cooking and to serve

For the stuffing

  1. Melt the ghee and add the coconut. Cook on a slow flame, stirring continuously until it is lightly coloured and totally dry. This should takes about 8 to 10 minutes. Cool.
  2. When cool, add the sugar, cardamom powder and nutmeg powder and mix well. Add extra sugar and nutmeg if required.

How to proceed

  1. Brush the both sides of a chapati with ghee and place on a hot tava (griddle).
  2. Put 2 tbsp of the stuffing on one half of the chapati.
  3. Fold the roti into half so you get a semi-circular roti with stuffing in the centre.
  4. Cook on both sides using ghee till brown spots appear on the surface.
  5. Repeat with the remaining chapatis and stuffing to make 9 more rotis.
  6. Serve hot.
RECIPE SOURCE : ParathasBuy this cookbook

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