Sweet paratha is a scrumptious Indian flatbread that is prepared by stuffing paratha with a sweet filling such as sugar, jaggery, ladoo, or other similar ingredients. Sweet Paratha with Ladoo is one of my favorite stuffed flatbreads, and this is loved by kids as well as adults.
Did you know, it is also known as Meetha paratha in Hindi, brings back childhood memories. It is renowned outside of India, with its distinct flavors and textures tempting foodies from all over the world.
Why Do You Love Sweet Paratha with Ladoo
- Easy to prepare
- Made with few ingredients
- Relished by all ages
- Perfect to utilize leftover motichoor ladoos from festive season
- Prepared Quickly
Whole Wheat Flour: I always use whole wheat flour for making stuffed parathas.
Oil/Ghee: I use refined oil or vegetable oil for frying the parathas. You can also use pure desi ghee for the same. I would also recommend adding 1 tablespoon of oil or ghee while kneading the dough as it gives nice texture to the parathas.
Ladoo: We get a lot of sweets throughout the festive season, especially ladoos around Diwali. Use any leftover ladoos to make this delectable ladoo stuffed paratha. I mostly use motichoor ladoos. You can also use boondi ladoo, besan ladoo, etc. for the same.
Others: A pinch of salt is required to add while kneading the dough.
How to Make Sweet Paratha with Ladoo
Making this sweet stuffed paratha is pretty easy, follow the step-by-step instructions to make this delicious desi style paratha.
Combine whole wheat paratha, vegetable oil, and salt in a mixing bowl. Add water gradually to prepare a smooth dough, then cover with a damp cloth and set aside for 15-20 minutes.
After that equally divide the dough into balls. Now take one dough ball at a time and roll it out to a diameter of about 4-5 inches. Stuff it with ladoo and carefully close the edges of the rolled paratha.
Before rolling the packed ball, smooth it out with your palm. Roll the stuffed ball into a roti and place it on a heated tawa.
Flip the paratha once more, and when it's halfway done, brush both sides with oil and finish cooking it. When both sides of the paratha have turned golden brown, it is ready to serve.
As it is sweet in taste, you can serve this Indian Flatbread without any sides. However, it can be paired with your favorite pickle or any spicy gravy of your choice.
Making Ahead & Storage
If you knead the dough ahead of time, you can make these parathas in no time. Because you don't need to make any filling because it's just leftover ladoo.
I wouldn't recommend storing this paratha; instead, keep the dough and any leftover ladoos in the fridge and make as needed.
You can make variations in sweet paratha by using varieties of stuffing. The simpler version is stuffing of sugar or jaggery.
Chini Ka Paratha (Sugar Stuffed Paratha) or Gur Ka Paratha (Jaggery Stuffed Paratha) was our childhood favorite and easy to prepare with minimal ingredients.
Apart from motichoor ladoo, you can also use sweet mawa, sondesh, etc. to use as stuffing of meetha paratha.
- Always make a smooth dough for paratha. If the dough turns out sticky, then you cannot roll the paratha.
- If the size of ladoo is bigger, then avoid using the whole ladoo. Instead break the ladoo and use as per the requirement.
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Sweet Paratha with Ladoo
- 3 cups Whole Wheat Flour
- 6 nos Leftover Ladoos
- 2-6 tablespoon Vegetable Oil
- Salt as per taste
- Take whole wheat paratha, vegetable oil (2 tablespoons) and salt in a bowl and mix them well.
- Slowly add water to knead a smooth dough and allow it to rest for 15-20 minutes covering with a damp cloth.
- Divide the dough into equal portions and roll them into balls.
- Now, take one ball of dough at a time and roll it out to a diameter of about 4–5 inches.
- Stuff it with ladoo and carefully close the edges of the rolled paratha.
- Use your palm to smooth the packed ball before rolling it.
- Roll the stuffed ball into a roti and place it on a heated tawa.
- After flipping it again, fry the paratha until it's done on both sides by brushing it with oil.
- The paratha is ready to serve when it is golden brown on both sides.
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