Flavour Diary: Shahi Meetha Paratha | How to make Shahi Paratha Recipe

In India, flat breads are of many variations and made with different procedures and with different flours.Some flat breads (pooris) are deep fried in oil, few like Pulka are made with no Oil and few like parathas,chapatis uses medium oil or butter and few are completely gluten free like dosa's(we have more than 50 variations).
Coming to today's post it's a Sweet treat paratha with goodness of nuts, paneer(indian cottage cheese) and semolina and what else to say for a Shahi (Royal) Paratha. This is yummy, healthy paratha and best for any special occasion, this paratha is time taking because of steps involved but worth to try as it will be vanished in no time.

Level: Medium
Total time: 60 min

Makes: 7-8 parathas
Cup: 250ml

Ingredients

Dough
All purpose Flour: 1 cup
Whole wheat Flour: 1 cup
Salt: 1/4 teaspoon
Oil: 1 teaspoon
Water

Paneer
Milk: 4 cups(1ltr)
Lemon Juice: 2 tablespoon

Stuffing
Paneer (homemade with above ingredients or 150gm grated store bought paneer)
Very Fine Semolina: 1/2 cup [if not available blend the regular semolina to fine)
Dry Fruits(Cashew and almonds): 1/3 cup
Milk: 1/4 cup
Butter/Ghee/Oil: 1 tablespoon
Sugar: 1 cup (Approx or to taste)
Cardamom powder: 1/4 teaspoon

Oil while frying parathas.

Directions

Making Paneer:
Bring milk to boil and add lemon juice and keep stirring on low heat. Water get separated from the paneer.
Drain the water from the paneer using muslin cloth/ handkerchief and run under cold water. Now tightly squeeze it to remove all water and keep aside.

Prepare the dough:
Mix all the ingredients well except water. Add sufficient water to form medium dough

Prepare the stuffing:
Roast semolina with 1 teaspoon of oil/butter until it turns little golden brown.Remove on to the plate.
Now dry roast cashew and almonds for a minute and blend to fine powder.

In a non stick pan add roasted semolina,cashew almond powder, paneer, sugar, cardamom powder ,butter and milk. mix well until well incorporated and cook until the mixture comes together and forms dough consistency.

Preparing Parathas
Divide the dough into 8 equal parts and also divide the stuffing in 8 parts. They will be approx same sizes.
Take 1 dough ball and roll small circle and apply 1/8th teaspoon of oil and add 1 stuffing ball and close on all sides as in fig.

Now dip the stuffed ball in flour and gently roll and make thin parathas.

And fry on both sides until golden with teaspoon of butter/oil on both sides on medium high heat.

Note:
While stuffing the ball and closing it be careful as this is the main job. If this is done properly then your parathas will be perfect.
While rolling the parathas be gentle on it and make sure the you roll equally in the middle and side.