• Prep Time 10-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Sweet parantha stuffed with jaggery and coconut


  • Dough made with whole wheat flour – 3 cups
  • sugar and water – ½ cup
  • Fresh coconut scraped – 1 ½ cups
  • Grated jaggery – 1 cup
  • Green cardamom powder – ½ tsp
  • Ghee as required



  1. Put coconut in a bowl, add jaggery and green cardamom powder and mix well.
  2. Heat 1 tbsp ghee in a non-stick pan, add ghee and let it melt. Add the coconut mixture and toss till jaggery melts. Transfer into a bowl and let it cool.
  3. Heat a non-stick tawa.
  4. Sprinkle some dry flour on work top. Divide dough into equal portions, roll into a long thin roll. Flatten the roll with a rolling pin to make a long flat chapatti.
  5. Put coconut mixture along the length of the chapatti, fold one side over the other to make a roll and seal the edges well. Start rolling from one end till you reach the other end to resemble a jalebi.
  6. Sprinkle some dry flour over and roll gently into a parantha. Put on the hot tawa and roast for 1 minute.
  7. Flip, spread 2 tbsps ghee and cook, turning sides, till equally golden on both sides.
  8. Gently place it on the work top, cut into 4 triangles, arrange on a serving plate and serve hot.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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