#Lacchaparatha #ThirunelveliHalwa #WheatParotta
Laccha Paratha (Wheat Parotta)
Atta / Whole Wheat Flour – 2 cups
Sugar – 1 tsp.
Yogurt – 1 Tbsp.
Oil – 2 tsp.
1. In a wide mixing bowl, add Atta, salt, sugar, yogurt and oil and mix well.
2. Now add water, a little at a time, to knead the flour into a dough.
3. Close the bowl with a lid & let the dough sit for 5 minutes.
4. Knead again for few minutes and close and let sit another 5 minutes
5. Knead for the 3rd time and let it sit for 1 to 2 hours
6. Finally, Add a bit of oil onto the dough and knead one last time. Now, make balls that fit in your palm from the dough.
7. Flatten the ball as thinly as you can. Sprinkle some flour onto the rolling surface if it is too sticky as it would make it difficult to roll out the dough.
8. Dab ghee evenly all over on the rolled out dough.
9. Gently make slits for every 1/2 inch with a knife and fold the rolled out dough alternatively like pleats.
10. Now, roll the pleated dough inwards, inserting the end into the bottom and keep it aside for 10 to 15 minutes.
11. Flatten them gently and make sure not to roll it out thinly.
12. Now, roast it on a tawa. When the paratha turns into a light golden colour, spread some ghee on the surface and flip it over. Spread some ghee on the other side too.
13. Flip it over one last time. Your Laccha Paratha’s are ready to be served.
It is best sided with dishes such as vegetable kurma, chicken curry, or any other sort of curry or kurma. Best served hot.
WHEAT HALWA | Sweets & Savouries
Thirunelveli Halwa is a must in every house during the festive seasons. Traditionally made in Thirunelveli, this halwa is a really popular sweet that is widely known all over the south in India, and maybe even the Northern states of India. This insanely famous sweet, many imagine is one the most difficult sweet to prepare. The rubbery consistency seems almost impossible to achieve at home. But, to me, this is possibly one of the easiest dish to make which doesn’t have a long process or many ingredients either. So, I thought I can share the recipe with you all too. This is how I prepare the dish. It never fails to satisfy me.
Whole Samba Wheat/Whole wheat/Gehu – 1 cup
Ghee – 1/2 cup
Cardamom powder – 1 tsp.
Sugar – 1 cup
Few Roasted Cashew nuts
1. Soak the whole grain samba wheat for 8 hours or overnight.
2. Grind the soaked wheat with little water to fine thin paste.
3. Strain the ground wheat and keep the wheat milk aside.
1. In a pan add 1 tsp. of ghee and the grinded wheat milk.
2. Turn on the flame and keep stirring the milk continuously till it thickens.
3. Add cardamom powder and 1/2 cup of sugar to the milk. Keep stirring so that no lumps are formed.
4. In another pan, heat 1/2 cup sugar. Let it melt and caramelize. Keep stirring to avoid the caramel sticking to the surface of the pan.
5. Add the caramelized sugar to the thickened wheat milk and mix well.
6. Add 1/2 cup ghee gradually and keep stirring till it stops sticking to the sides.
7. Once it is thick and rubbery and stops sticking to the sides, turn off the stove.
8. Grease a bowl with some ghee. Spread the halwa in the bowl & let it cool down.
9. Garnish with roasted cashew nuts.
10. Wheat Halwa is ready to be served and devoured!
Instead of garnishing, you can also add the cashew nuts to the halwa and mix them well before emptying the contents in the bowl.
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