Nariyal ki Meethi Roti ( Parathas )
by Tarla Dalal
Added to 77 cookbooks
This recipe has been viewed 10670 times
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.
- 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.
- When cool, add the sugar, cardamom powder and nutmeg powder and mix well. Add extra sugar and nutmeg if required.
- Brush the both sides of a chapati with ghee and place on a hot tava (griddle).
- Put 2 tbsp of the stuffing on one half of the chapati.
- Fold the roti into half so you get a semi-circular roti with stuffing in the centre.
- Cook on both sides using ghee till brown spots appear on the surface.
- Repeat with the remaining chapatis and stuffing to make 9 more rotis.
- Serve hot.
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