Storable Malai Paratha Ramzan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. In a pan over medium heat, melt the khoya with the clarified butter, cooking 1–2 minutes until it softens slightly.
2. Add the cream, caster sugar, cardamom powder, pink salt and milk powder, mix well and cook on medium heat for 2–3 minutes.
3. In a small bowl, whisk the cornflour with the milk, stir this into the khoya mixture and cook on medium heat for 2 minutes until it slightly thickens.
4. Turn off the heat and let the filling cool completely.
5. In a jug, whisk the water, milk, glucose powder and pink salt until combined.
6. In a bowl, mix the white flour with the milk mixture, adding it gradually, then knead until a dough forms.
7. Add the cooking oil and knead until the dough is smooth.
8. Cover and rest the dough for 10–15 minutes.
9. Uncover, knead again until smooth, then take 200g of dough and shape it into a smooth ball.
10. Dust with dry flour and roll out, brush with oil, fold and shape into 2 dough balls; repeat with the rest, place in a dish, cover and rest for 10 minutes.
11. Gently roll each ball, spoon in 1 & ½ tbs of the malai filling, sprinkle with almonds and pistachios, then fold and seal the edges well. This makes 8–9 parathas.
12. Place the parathas on a tray lined with baking paper and cover with cling wrap.
13. The parathas can be frozen for up to 1 week.
14. Heat a griddle, add oil and fry the parathas over medium heat until golden on both sides.
15. Serve with tea and the remaining malai filling.

Summarized from Food Fusion's video. Watch it for the details.

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