For dough
Mix maida and water and bind a loose dough.
Punch well and make it so soft that it should be elastic
Put 1/2 cup oil on the dough and let it rest for 2 hours covered.
Meanwhile let's make the stuffing.
Grind cashew and badam to powder.
Then grind the coconut to a fine powder.
Mix coconut and sugar in a pan.
Cook till little thick and water of sugar evaporates.
Then add nuts powder and mix.
Then add khova and mix.
Then add cardamom and camphor and mix.
Then add milk powder and mix to a get a homogeneous mixture. Make a small ball and it should not stick to your hand which means the mixture is done.
Make balls after it cools and keep aside.
Now take the dough and just pinch between your thumb and index finger. By doing so you will get a ball without cracks
Now spread it on a greased plastic sheet and place the stuffing.
Pull the dough from all the sides to cover the stuffing.
Roll on the same sheet by tapping your fingers or you can place an another plastic sheet and roll with a rolling pin.
Shallow fry on hot tawa till golden on a very slow flame.
Fold it on the tawa itself and let it cook till crisp
Serve with ghee.
These parathas can be stored for 4-5 days at room temperature.
