Zafrani Khoye ka Paratha

Zafrani Khoye ka Paratha is a sweet paratha made with khoya , nuts and saffron. It is a paratha which is dunked in saffron syrup , the juicy paratha can be served as a dessert .

Today is the last day of Flatbreads and More and I am ending it with a sweet note . While making my list for the theme ,Zafrani Khoye ka Paratha was the first one to be put on the list . Zafran is a Urdu word for saffron , it is a rich aromatic spice used in cooking . It has a wonderful aroma and a beautiful colour .

I remember mom making sweet parathas for my eldest brother . He was very fond of these , so she would make Barfi parathas , Mawa Parathas and Khoya Parathas . I decided to make khoya parathas but gave a slight twist to the original recipe . I made a stuffing of the unsweetened khoya , nuts , saffron and cardamoms . For crust I used all purpose flour .

The zafrani Khoye ka Paratha is rolled into a disc and the stuffing is placed on one side . The top is brought down to seal the paratha, thus making it a half moon . After the paratha is roasted in ghee it is dunked into a saffron flavored sugar syrup for a minute or two . The end result is a delicious , juicy, rich paratha which is garnished with rose petals.

 Zafrani Khoye ka Paratha

Zafrani Khoye ka Paratha

Ingredients

Dough

1 cup all purpose flour
2 tbsp milk
Water to bind the dough

Stuffing

150 gms Khoye
1/4 cup almonds pistachios , finely chopped
1 tsp cardamom powder
Few strands saffron

Syrup

1 cup sugar
1 cup water
Few strands saffron

Method

Dough

Sieve the flour and rub in the cream.
Bind the dough with water to a semi soft dough .
Cover and keep aside for 15 minutes .

Stuffing

Crumble the fresh khoya .
Add the powdered sugar , chopped nuts , cardamom and saffron .
Mix with light hands .

Syrup

Mix water and sugar and boil to one thread consistency .
Add saffron and keep aside .

Making the Khoye ke Parathe

Pinch out lemon sized balls .
Roll each ball to a 6-8” disc.
Place one disc on your counter and spread the prepared stuffing on one side of the disc .
Leave 1/4” on the edges .
Brush the edges with water .
Now bring the top side of the disc over the stuffing forming a semi circle and seal the paratha .
Brush the paratha with ghee and roast both sides lightly .
Once the paratha is cooked immerse in saffron syrup for a minute .
Serve hot garnished with more saffron and rose petals .

 Zafrani Khoye ka Paratha

Zafrani Khoye ka Paratha is the last paratha in the Flatbreads and More series , I hope you enjoyed all the breads I posted this month. Even though we make Flatbreads everyday at home but planning a A – Z is challenging , but definitely interesting . My sincere thanks to Valli for choosing this theme , which happens to be her favourite one .A big word of thanks to my viewers for all the likes and comments.

After this marathon , I shall take a short break and perhaps join you all in the coming year. But do come back to check the recap of this series.

 Zafrani Khoye ka Paratha

And here are some recipes with the alphabet Z

Zero Oil Kandhari Aaloo

Zafrani Meetha Paan

Zebra Cake

Zarda

Zuppa Ingelse

Print Recipe
Zafrani Khoye ka Paratha
Zafrani Khoye ka Paratha is a sweet paratha made with khoya , nuts and saffron. It is a paratha which is dunked in saffron syrup , the juicy paratha can be served as a dessert
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
Dough
  1. Sieve the flour and rub in the cream.
  2. Bind the dough with water to a semi soft dough .
  3. Cover and keep aside for 15 minutes .
Stuffing
  1. Crumble the fresh khoya .
  2. Add the powdered sugar , chopped nuts , cardamom and saffron .
  3. Mix with light hands .
Syrup
  1. Mix water and sugar and boil to one thread consistency .
  2. Add saffron and keep aside .
Making the Khoye ke Parathe
  1. Pinch out lemon sized balls .
  2. Roll each ball to a 6-8” disc.
  3. Place one disc on your counter and spread the prepared stuffing on one side of the disc .
  4. Leave 1/4” on the edges .
  5. Brush the edges with water .
  6. Now bring the top side of the disc over the stuffing forming a semi circle and seal the paratha .
  7. Brush the paratha with ghee and roast both sides lightly .
  8. Once the paratha is cooked immerse in saffron syrup for a minute .
  9. Serve hot garnished with more saffron and rose petals .
Recipe Notes

8 thoughts on “Zafrani Khoye ka Paratha”

  1. I somehow knew you would make with zafrani but never expected such a classic one..this is too good and I am sure this will make a wonderful sweet for any occasion!..What a fantastic series you did Vaishali, even though I know your Flatbread collection is so huge! So many bookmarked and so little time to make all these..thanks for all the efforts you put in to make BM such a beautiful one always.

  2. How ultimate those paratha looks, especially the stuffing you went for is definitely my kind of stuffing surely. Irresistible to the core. And simply enjoyed all your beautiful flatbreads and my bookmarked list is simply overflowing Vaishali. Lovely parathas to finish the Mega BM.

  3. Wow! To finish with a a sweet and lip smackingly good paratha!!! It looks so tempting Vaishali….loved all the flatbreads in your series and hope to recreate them some day!

  4. OMG! that is definitely a fitting post to end this fantastic series where you have thalis upon thalis and unique, authentic and traditional flatbreads. You definitely make every series, every post extra special. Hats off to you.

  5. wow this is out of the world paratha, khoye ka paratha. while typing my mouth watering thinking karanji. really drolling on the screen to take a bite.

  6. What a grand finale to the BM. This paratha looks awesome and dunked with the saffron syrup, it is so rich and juicy. Love the idea of burfi parathas and khoya parathas.

  7. A delicious looking sweet paratha Vaishali, something so different and with the festivities coming up, I would love to prepare this as something new. Thanks for sharing the recipe.

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