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Khoya Barfi Paratha

A paratha made with khoya/mawa barfi that is crispy on the outside and filled with creamy sweet barfi on the inside. Try this barfi paratha with leftover barfi this festive season!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Dessert
Cuisine: Indian
Keyword: Barfi ka Paratha, Khoya Barfi Paratha, Khoya Paratha, Mawa Paratha
Servings: 4
Author: Sakshi Kapoor


  •  A flat griddle/Pan or Tawa
  • A rolling pin or belan
  •  chakla (optional) or flat clean counter space for rolling


  • 100 grams Khoya/ Mawa Barfi (around 4-5 squares)
  • 1 cup whole wheat flour/ Gehun ka Aata) (or Unsalted whole wheat dough/ Aata, around 4 golf ball size pedhas)
  • 3/4 cup Filtered Water (if kneading the dough fresh) (approx or as needed to knead a soft pliable dough)
  • 1-2 tbsp Ghee or Oil for cooking
  • 3-4 tbsp Dry Whole Wheat Flour/ Aata for dusting


  • Start by gathering all ingredients. If your have prepared aata dough sitting in the fridge, then bring it out to room temperature or let it rest 5-10 minutes on the kitchen shelf. Same for the barfi, it would be softer at room temperature. Alternatively, if you don’t have aata dough ready, start by kneading the dough.

Prepare the Dough and Prep

  • To knead the dough, place the flour in a wide vessel. Gradually add a few tablespoons worth of water, and mix it in with clean hands. Keep adding small quantities of water and kneading till you the dough starts coming together.
  • Once the dough starts coming together, add very little water and knead more. After kneading for 5-7 minutes, the dough should spring back on poking. Grease the dough with a few drops of ghee and keep aside to rest for 5-10 minutes.

Making the Barfi Paratha

  • Crumble the squares of barfi and keep assemble your roti mise en place. Place a tawa or flat bottom heavy griddle or pan on medium high heat while the dough rests.
  • Divide the dough into small dough balls or pedhas. Each pedha should be roughly the size of a golf ball.
  • Dust the pedha with some flour and roll it into a small 1/8th inch thick disk using your rolling pin or belan.
  • Place 2 tablespoons worth of crumbled barfi in the middle of the disk and cover it by pleating the ends of the disk in the middle, like you would close a dumpling. Seal the ends by pressing them together. Pat and roll it between your palms to shape it into a round ball again.
  • Dust the sealed and filled dough ball with dry four and gently roll it out into a bigger round disk. Don’t roll it out too thin or the filling will ooze out and stick.

Cook Barfi Paratha on Tawa

  • After this, transfer the rolled barfi paratha on the hot tawa. Maintain the heat on medium and cook for 2 minutes before flipping.
  • Now grease the barfi paratha with a few drops of ghee after flipping. You don’t need to use much. Some barfi may melt and ooze out and that is fine.
  • While this Barfi paratha cooks, repeat the rolling and filling steps with another pedha so that you are ready to cook the next one on the tawa.
  • Flip and grease again with a few drops and cook till you see brown spots on the Barfi Paratha.
  • Once crispy brown, take the Barfi Paratha off heat.
  • Serve the Barfi Paratha hot and enjoy the taste of sweet and creamy melted Barfi in a crispy paratha!


  • Take care while rolling the stuffed pedha and use light and even pressure. The rolled out paratha should not be too thick or too thin. If you roll it out too thin then the filling may ooze out from the paratha resulting in burning and sticking. A thick paratha may not be evenly sweet. 
  • Having said that, a little bit of barfi oozing out of the paratha is favourable as it lends crispiness to the Barfi paratha.
  • You would only need a few drops of ghee to cook each side of the barfi paratha because the filling is greasy when it heats up. If you add ghee or oil generously, the Barfi parathas would be too greasy and heavy.