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13 Comments

  1. Hi,
    nice n easy recipe. I make a slightly different version of this for my son, I use the badam milk powder that u get in stores instead of sugar, and i smear ghee on the roti before i spread the powder on it. Healthier but still yummy!!!
    Reena

  2. Ooh, you make this look so easy! Do you think I could serve this with ice-cream or custard, or is that a terrible idea?

    1. hi rhianna. we just have these sweet parathas plain. i think they will also go well with some milk. ice cream and custard is really a new idea and i have never thought it this way. perhaps you can consider serving the flat breads with ice cream or custard. i can very well imaging the fusion of heat and cold along with flavors mingling with each other. try it… is what i would say. unless one tries, one never knows 🙂

  3. hahah this is my kid fav but I love it with jaggery too tastes a lot like poli.Nice click dear.

  4. My son was very fond of this parantha. He always cherish his stay at his nani house by eating this parantha made bt my mother even he used to it nani ka parantha

  5. You have brought back such wonderful childhood memories! 🙂 My mom and grandma used to make these sugar chapathis for us at the end of the meal when we were kids.

    Even I make it sometimes now but not often enough. Funnily, I like using roughly granulated sugar and love that sticky, hard layer of caramel it forms when it leaks on to the outside of the chapathi on certain spots. haha Of course, for this a non stick tava is a necessity so it comes off easily. I know it’ll be a terrible mess like you mentioned on the iron tavas.

    1. thanks susmitha. i find the hard caramel layer too sticky 🙂 but i like it when the caramel leaks outside of the roti at some spots. surely non stick tava is better.

  6. This post reminded me I haven’t had sweet paranthas for a long time. Perfect timing too, I am going back home in few days, will make mom make ’em for me 🙂 🙂