Nariyal Parantha Sweet paranthas stuffed with coconut and dry fruits This recipe is from FoodFood TV channel By Sanjeev Kapoor 29 Oct 2015 in Recipes Course New Update Main Ingredients Wheat flour (atta) , Scraped fresh coconut Cuisine Indian Course Breads Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Ingredients list for Nariyal Parantha 2 cups + f Wheat flour (atta) kneaded into a dough 1 1/2 cups Scraped fresh coconut 1 1/2 tablespoons Semolina (suji) a pinch Nutmeg powder a pinch Green cardamom powder 1 cup Sugar 8-10 Cashewnuts crushed 8-10 Almonds crushed 2 tablespoons Raisins 4 tsps + for cooking Ghee Method Mix together coconut, semolina, nutmeg powder, green cardamom powder, sugar, cashewnuts, almonds and raisins in a bowl. Divide the dough into equal portions, roll into balls, dust each ball with dry flour and further roll into a roti. Apply 1 tsp ghee on each roti, spread some coconut filling in the centre and fold the roti from all four sides. Dust each roti with some dry flour and roll into a parantha. Heat a non-stick tawa. Place one parantha at a time, on it and cook for a minute. Flip, apply a little ghee and flip again. Apply some ghee on the other side too and cook, flipping sides, till evenly golden on both sides. Cut into wedges, place on a serving plate and serve hot. Nutrition Info Calories 2554 Carbohydrates 262.7 Protein 50.3 Fat 144.5 Other Fiber 58.9 gm #Almonds #Cashewnuts #Ghee #Green cardamom powder #Nutmeg powder #Raisins #Semolina (suji) #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article