Halwa Parantha

Ingredients

• 2½ cups refined flour (maida) 
• ½ teaspoon salt
• ¼ cup melted ghee
• ¾ cup milk
• Oil for greasing
• Hydrogenated vegetable fat for shallow frying
• Halwa
• 1 cup fine semolina (barik rawa)
• ½ cup ghee
• ¼ cup coloured water (1 teaspoon powdered edible red colour mixed with ¼ cup water)
• ½ teaspoon green cardamom powder
• 2 cups granulated sugar
• Garnish
• Desiccated coconut
• Candied cherries 
• Green tutti fruity
• Melon seeds
• Charoli 
• Silver varq

Method

1. Take refined flour in a large parat, add salt and melted ghee and mix well. Add milk and knead well. Add ¾ cup water and knead into a soft dough. Cover with a damp muslin and set aside for 2-3 hours. 
2. To make the halwa, heat ghee in a pan. Add semolina and sauté on medium heat till light golden. 
3. Add 4 cups hot water and mix well. Add the coloured water and mix till well combined. Add green cardamom powder and 1 cup hot water and mix well. Cover and cook for 8-10 minutes. 
4. Add sugar, mix and cook for 8-10 minutes.
5. Meanwhile, knead the dough for a minute and divide it into 3 equal portions. Shape each portion into a ball.
6. Grease the worktop with some oil, place a dough ball on it and spread with your fingers into a large disc. Shape the remaining the dough balls similarly.  
7. Heat sufficient hydrogenated vegetable fat in a wide pan. Gently slide in the discs, one at a time, and shallow fry on both sides till golden brown. Drain on absorbent paper.
8. Transfer the halwa into a wide serving bowl. Spread it evenly and even out the top.  Garnish with desiccated coconut, candied cherries, green tutti fruity, melon seeds, charoli and silver varq.
   Transfer the paranthe on a serving platter and serve hot with halwa.