This one"s for all the paratha lovers out there. If you"re bored of having those regular aloo and gobhi stuffed parathas, and wish to try something new and exotic, then try your hands on this halwa paratha. Halwa paratha is an interesting combination of sweet and savoury flavours, all in one go. It is a welcome variation amidst those regular stuffed parathas. Tucked in the by lanes of Nizamuddin is a small shop that dishes out this incredible combination of halwa and paratha. As you enter the main Nizamuddin gali, you"d find an old-bearded man drawing you towards these halwa parathas. This deep-fried delight is not only a treat to the palate, but to the eyes as well. This rich and colourful delicacy is quite filling and is humbly priced at Rs. 30 for a quarter kilo. However, if wish to savour this delight, then you"d have to wait for few months, as it is only available during the holy month of Ramzaan.

Recipe for Halwa Paratha

Ingredients:

For the paratha

• Wheat flour: 2 cup
• Ghee: 2 tbsp
• Water: as required

For the halwa:

• Sooji: 1 cup
• Sugar: 1 cup
• Ghee: ½ cup
• Milk: 2 cups
• Badam powder: 1 tbsp
• Orange food color: 1 tsp

Preparation:
Knead the wheat flour with ghee into soft dough by adding required water. Cover and keep aside for 30 minutes.

• Heat 2 tbsp of ghee in a non stick pan.
  
  
  
• Add the sooji and roast the sooji in the ghee, till it becomes pink in color.
  
  
  
• Add the milk and allow the milk to boil.
  
  
  
• Reduce the flame.
  
  
  
• Allow the sooji to get cooked in the milk by stirring continuously.
  
  
  
• When the milk evaporates and the halwa starts to thicken, add half the quantity of ghee, sugar badam powder and orange food color.
  
  
  
• Mix well and continue cooking and stirring.
  
  
  
• When the halwa starts leaving the sides of the pan, add the remaining ghee and stir for 3 minutes.
  
  
  
• Switch off the flame and allow the halwa to cool.

Method:

• Take the paratha dough and divide and make balls.
  
  
  
• Roll the dough into disc shape.
  
  
  
• Apply some ghee on the disc.
  
  
  
• Take a portion of the halwa, make a ball and place the ball in the center of the disc.
  
  
  
• Bring in the sides of the disc and seal it.
  
  
  
• Press, sprinkle some flour and roll again into ¼ inch thick discs.
  
  
  
• Apply ghee on both sides and roast on a griddle. Make crisp paratha and serve hot.