Make a powder of the roasted dry fruits in a blender.
Make a mixture of milk, honey, sugar and cardamom powder.
Take wheat flour in a bowl, add mawa,fennel seeds and powder, dry fruit powder. Knead into a dough using milk, honey, cardamom powder mixture.
Make small balls, roll out each into desirable paratha shape.Place fennel seeds and some melon seeds kernels over the paranthas and roll by pressing them.
Cook on both sides with ghee on very low flame until golden brown.
It can be stored for a long time and very successful for journeys.
Serve with butter,stuffed Bitter gourds and lemon pickle.
