Shahi meetha paratha / Dates paratha/ Karjurada Holige

This is tasty, healthy and quite easy to make this 🙂

This is diabetic friendly and also for those who want to lose weight . Now lose weight with tasty food 🙂 I have made it healthier to an extent.However, there can be a tweak to this recipe by using paneer in place of khova !

Article on benefits of dates for prevention of diabetes and weight loss 😀

http://www.prevention.com/health/diabetes/diabetes-prevention-healthy-diabetes-diet-foods

For step by step process of the recipe use the video

Lets get closer to eating this paratha.

Ingredients for dough :

Wheat flour – 1 cup
Semolina / Rava – 1 cup ( used Chiroti rava i.e thin semolina)
curd – 3 spoons
sugar – 1 spoon
salt – one pinch
water – as required

Ingredients for the filling:

Deseeded dates – 100 gms
Milk cream – 2-3 spoon
Unsweetened khova – 100 gms
Ghee – 1-2 teaspoon
Nuts – coarsely chopped – 2 spoons
Cardamom powder – 1 tea spoon
Milk – 2-3 spoons
Saffron – 10 slivers (optional)

Step 1: Mix all the ingredients for the dough . Add adequate water and make the dough to the consistency of roti . Rest the dough in a wet cloth for about 10-15 minutes.(this is the minimum time frame. You can even rest them up to 2-3 hours). Don’t over rest the dough !

Step 1a: Mix milk and slivers of saffron and rest them . This would be used while making parathas.

Step 2: Make a fine paste of de-seeded dates along with milk cream. Ensure there are no seeds , else danger to your blender !

Step 3: Add this mixture to a pan. Mix khova and dates mixture. Place this on a stove and continuously stir for about 10 minutes until both of them blend well.

Step 4: When the mixture starts to leave the pan add ghee , cardamom powder and nuts. Keep this mixture in refrigerator for about an hour.

Step 5: Roll the dough and add the stuffing as shown in the picture below. Roll them into parathas and cook them on a pan with ghee. Cook on both the sides. Brush the mixture of milk and saffron on one side and cook them for a minute.