Ingredients
7-8 pieces, khoya barfi
Kneaded dough (atta)
A pinch, elaichi powder
Ghee, to cook the paranthas
Method
Mash the barfi and mix in it the elaichi powder.
Roll out the atta like a roti, just thicker.
In the middle place 1 Tbsp barfi mixture.
Fold the roti from all the sides making it look like a dumpling.
Roll it into a flat round and cook from both sides on the griddle / tawa till little brown spots appear.
Once that is achieved, smear desi ghee and cook till golden color is achieved on both sides.