In a pan add rice sauté till colour change white then off the flame and cool completely. Grind it but do not make fine powder.
Now heat a big pan or kadai add mawa, rice, dry fruit, cardamom powder, sugar and coconut powder.
In a big bowl take flour and add enough water and knead into a semi-stiff dough. Keep aside.
Divide the dough into 8 equal parts and form into balls and then divide the filling into 8 parts
After that roll a portion of the dough into a circle of 4" diameter circle.
Place stuffing in the centre of the circle and bring together all the sides in the centre and seal tightly.
Repeat to make all balls.Roll again into a circle of 6 -7” diameter circle with a little flour.
Heat a non-stick flat pan or tawa and cook the paratha using a little ghee until golden brown spots appear on both the sides.
Repeat with the remaining dough and stuffing to make 11 more parathas.
Heat a non-stick flat pan or tawa and and place the place the paratha on it. When the paratha start to change colour and begins to puff up, flip it over.
You will see some golden-brown spots.
Spread some ghee over the paratha with the help of spoon and cook for approx. 30-40 seconds after that flip the paratha again and spread some ghee over the paratha.
Press it with spatula and cook for 30-40 seconds over medium flame. Repeat flip and press process until golden brown spots appear on both sides of paratha.
Repeat for the remaining parathas. Paratha are best served hot and crispy. They will be hard if not served hot because mawa is mixed in paratha mixture. Mawa become hard when it cool down.
