Skip to main content

Kesari malai paratha

Hi i have made kesari malai paratha . its simple and delicious. Will be favorite for kids.  Can have it for breakfast and snacks.



INGREDIENTS

Ingredient for chapathi

Wheat flour - 2 cups
sugar - 1 teaspoon
salt - 1 teaspoon
ghee - 2 teaspoon


Ingredient for kesari

Rava (sooji) - 1 cup(200 gm)
Water - 2 cups
Cardamon - 3 nos
Sugar - 150 gm
Ghee - 50 gm( 2 table spoon)
Food color (optional)

Ingredient for malai

milk - \1 cup
saffron -1 pinch
sugar -2 teaspoon

PREPARATION

  1. Take a wheat flour in a bowl. Add sugar, salt and ghee. Mix it.
  2.  Rub the ghee with wheat flour for 2 min.
  3.  Add water knead it for 5 to 10 min. keep it aside
     

Making kesari

  1.   Roast  rava (sooji) with ghee in mid flame.
  2.  Until  aroma comes out and color changes.Approx 3 to 5 min.

          

  1. Add 2 cups of water, cook it. 
  2. Add sugar and cardamon crushed, color powder (optional).
     
  3.  Saute it for 2 to 3 min turn of flame.
  4. cool it down. 
  5. Make rounds of dough and kesari  of equal measurement.

Flatten dough. Place kesari, pack and sprinkle the flour flatten it.
 

  1. Heat a pan cook the chapathi .pour some oil or ghee. 
     

Making malai
  1.  Boil the milk. Till cream floats and consistency becomes thick.
serve the paratha with malai



































Comments

Popular posts from this blog

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...

Coin parotta with salna

Parotta originating from south Indian, coin parotta small coined sized pieces served with salna. Ingredients Maida - 2 cups (250 gm cup) Oil - 1 tablespoon Salt to taste Sugar - 1 teaspoon Preparation Take maida In large bowl, with sugar, salt, oil. Make a scrumble, knead a dough for 15 minutes with a palm, in the workspace. Do not make a tight dough. Apply oil on the top, Rest it for a minimum of 2 hours. Make small sized balls, apply oil on the top. rest for minimum 1 hour, Flatten the balls, make a spiral shape, rest for 30 minutes, Roll the dough into the thin circle and cook it on the hot griddle. Preparation of the salna Ingredients Onion - 200 gram (2 medium sized onion) Fennel seeds -1 teaspoon 1 large tomato paste Flower stone - 1 tablespoon Cloves - 4 Cardamon -3 Cinnamon - 1 inch Almond - 10 Mint leaves- 5 Coriander leaves - half hand Shredded coconut - 1/4 cup Chilli powder - 1 tablespoon Coriander powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Turmeric powder - 1/4 teas...