Ingredients:
2 cups All Purpose Flour
(Maida)
1 tsp Sooji (Semolina/Rava)
Quarter tsp Cardamom Powder
(Elaichi)
1 tsp Rose water
1 tsp Kewra Water
Half tsp Saffron strands
1 tbsp Ghee
Salt & Sugar as per
taste
Milk for kneading
Ghee for cooking
Method:
First soak the saffron strands, sooji, sugar, salt, cardamom powder, khewra water, rose water in a in glass of warm milk and keep them aside.
Sift the maida into a big bowl, make a well in the center add saffron milk and mix. Add milk little at a time to make a soft dough.
Rub in the ghee with fingertips to resemble bread crumbs.
Cover and place in the
refrigerator for 15 minutes.
Remove and make balls from the
dough.
Roll into a thin disc of about
6-8”.
Heat an ulta tawa and wipe it with
a greased cloth.
Place the roti on the tawa.
Apply ghee all over the Nawabi Ulta Tawa Paratha and dust some flour over the ghee.
Cook till the colour changes.
Use a spatula or a cotton kitchen
towel pad to lightly press the Nawabi Ulta Tawa Paratha to help cook well and
also fluff up.
Cook on medium heat on both sides
of the Nawabi Tawa Paratha for a few seconds, then smear ghee and cook
until golden brown and cooked through completely.
Flip and cook the other side.
Proceed the same way with the
remaining portions of the Nawabi Ulta Tawa Paratha dough.
Serve Nawabi Ulta Tawa Parathas along with Paneer Makhani, Veg Tunday Kabab and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes.
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