Preparation of Polli/ Cashew Almond Pista Paratha

100 grms each of Cashewnuts, almonds, pistachios

500 gms flour (atta)

1 grated coconut

1/4 cup ghee

1/4 cup oil

1/2 kg. jaggery

1 tsp. cardmom powder

Soak nuts in water and remove peels. Roast all nuts in one tsp. ghee till pink. Remove and grind together with the coconut. Add jaggery and cook on a low flame till dry and manageable. Add cardamom poweder. Sieve whole wheat flour. Add oil and enough water to make a stiff dough. Knead well and divide into small lemon-size balls. Roll out two at a time into 16 cms. discs.

Over one, spread the nut mixute thinly. Cover with the other and seal sides with milk. Cook one at a time on a greased griddle till golden and crisp. Make all parathas smimilarly. Serve with hot ghee.