Well, if you have thoroughly followed this blog, you won’t find it difficult to understand that being it for savoury dishes or for sweet dishes, I have a special place in my heart for both coconut and paratha. And every time, whenever I taste or cook either of them, I am in awe, how in any form they never fail to mesmerise my taste buds. Hence, finally I decided to combine the two gems into one, in the form of ‘Sweet Coconut Paratha’.
As many of you know, cooked sweet coconut have formed base for many of my dessert recipes (check the Dessert Section), or shall I say most of my dessert recipes. In fact, I have not confined my use of coconut only to sweet dishes. I love coconut and I have grown up relishing coconut every now and then. For every occasion, small or big was adorned with one or the other coconut dishes, made by my mother or my grandmother. And growing up in and around coconut means, I have witnessed and realised, how every part of this fruit is useful to mankind. From the edible white flesh, to the life-saving coconut water, to oil for massaging our scalp and skin, to dried outer shell used for keeping mosquitoes at bay, and my childhood coconut leaf boat that my cousins used to pull while little me enjoyed the ride, coconut has truly lived up to it’s another name ‘Kalpa Vriksha’ (Sanskrit name for coconut) meaning the tree which provides all the necessities of life.
And when this dearest coconut partners with our ever-favourite paratha, the outcome has to be marvellous. The sweet sticky coconut when combined with fried dough, they leave a pleasing taste in our mouth. Please do not believe me. Follow the recipe below, make this Sweet Coconut Paratha for yourself and embrace the magic.
Here is the step-by-step recipe for Sweet Coconut Paratha.
Recipe: Sweet Coconut Paratha
Preparation Time: Kneading Dough: Around 20 minutes Grating Coconut: Around 21 minutes Cooking Time: Cooking Coconut: Around 5 minutes Cooking Paratha: 6 minutes per paratha Equipment Used: Bowls, coconut grater, kadai or wok, spatula, tawa, rolling pin & board Yield: 7 parathas
Ingredients:
- 2 cup whole wheat flour or aata
- ½ cup and 2 teaspoon refined oil
- Water to knead dough
- Half of one coconut
- 3/8 cup sugar
Method:
- Take flour in a container and add 2 teaspoon refined oil on the flour
- Mix the flour with oil
- Knead the dough by adding water little by little
- Cover the dough with a muslin cloth and let the dough rest for a while
- Grate the coconut piece
- Add sugar to grated coconut and place the utensil on fire and let the coconut cook on low flame, till the sugar melts and the mix becomes sticky
- Keep approximately ½ cup oil in a bowl aside
- Heat a tawa on low flame
- Take out a small piece of dough and roll the dough to a small ball (approximately the size of a lemon)
- Flatten the dough to give a shape of a small bowl by pressing the edges of the dough
- Add the coconut filling in the dough as per the size of the dough
- Seal the dough and flatten the dough to give a form of paratha with the help of a rolling pin and board
- Place the paratha on tawa
- Add little oil (from the bowl that has been kept aside) around the paratha with a spoon
- Flip the paratha when the edges turn little brown. Add oil again with a spoon around the paratha
- Cook the paratha for 2-3 minutes (or till edges are crispy and brown)
- Flip the paratha again to check. Remove the paratha from tawa once the paratha turns golden brown from both sides
- Repeat the process for rest of the dough
Mix flour with 2 teaspoon oil.
Knead the dough.
Rest the dough after covering the dough with a muslin cloth.
Grate coconut and add sugar to grated coconut.
Place the wok on fire and let the coconut cook on low flame.
Keep 1/2 cup oil aside and heat a tawa.
Take out a small piece of dough and roll the dough to a small ball.
Flatten the dough by pressing the edges.
Add the coconut filling in the dough.
Seal the dough.
Flatten the dough to give a form of paratha.
Place the paratha on tawa.
Add little oil around the paratha.
Flip the paratha and add oil again with a spoon around the paratha.
Remove the paratha from tawa once the paratha turns golden brown from both sides.
Tips:
- To test the softness of the dough, press the dough with your finger. Your finger should reach the bottom of the dough easily and should come out without getting stuck
- While cooking coconut, it is very important to cook the coconut on low flame. Else the sugar will burn before the entire mix is cooked
- Use flour dust while flattening the dough on rolling board, if the dough becomes sticky
- Fry the paratha on low flame, else coconut mix will burn fast
- Use the same wok or kadai while grating coconut, so that you can directly add sugar to grated coconut and place the wok on fire
- To arrive at round paratha, ensure the dough balls are as smooth as possible
- Don’t overstuff the parathas with filling, else they will break
