Gulkand Paratha Recipe

A delicious sweet stuffed paratha filled with fragrant gulkand, nuts and cardamom. Soft on the inside and lightly crisp outside. Makes 6 parathas.

Ingredients
For the dough
2 cups whole wheat atta, 1 tsp ghee, A pinch of salt, Water, as required

For the filling
½ cup gulkand, 2 tbsp desiccated coconut, 2 tbsp finely chopped almonds, 2 tbsp finely chopped pistachios, ½ tsp cardamom powder, 1 tbsp roasted sesame seeds optional, 1 tbsp powdered
sugar- optional

For cooking
3-4 tbsp ghee
Method
Prepare the dough
Mix atta, salt and 1 tsp ghee. Gradually add water and knead into a soft, smooth dough. Cover and rest for 20-30 minutes.

Prepare the filling
Mix gulkand, coconut, almonds, pistachios, cardamom and sesame seeds.
If your gulkand is very wet, add a little extra coconut or nuts so the filling becomes thick and easy to handle.

Stuff the paratha
Divide the dough into 6 balls.
Roll one ball into a small circle. Place 1-1½ tbsp gulkand filling in the centre.
Bring the edges together and seal completely.

Roll gently
Dust with a little atta and gently roll into a medium-thick paratha.
Don’t press too hard, or the gulkand may come out.

Cook with ghee
Heat a tawa over medium heat. Place the paratha on it.
Cook until small bubbles appear, then flip.
Spread 2-1 tsp ghee on each side and cook until golden brown spots appear and the paratha becomes crisp.

Restaurant-Style Finish
Brush the hot paratha with a little extra ghee and sprinkle with:
Chopped pistachios
Almonds
A pinch of cardamom powder
Dried rose petals

Serving Ideas
Gulkand Paratha tastes especially good with:
Vanilla ice cream + extra gulkand + pistachios or simply with thick chilled rabri.

Important Tip
Gulkand can become very runny when heated. Don’t overfill the paratha, and make sure the edges are sealed well before rolling. This will keep the filling inside while cooking.