Method
1. Prepare the Dough
In a mixing bowl, combine whole wheat flour, desi ghee, salt, and enough water to form a smooth, soft dough. Knead well until elastic.
Divide the dough into 70 g portions and set aside.
2. Cook the Paratha
Roll each portion into a flat paratha. Heat a pan and cook the paratha, adding a little ghee if desired. Fry until both sides are golden brown.
3. Assemble the Badami Malai Lachha
Place the hot paratha on a serving plate. Pour a light drizzle of sugar syrup over it. Spread a generous layer of fresh milk cream on top. Sprinkle roasted almond flakes evenly across the surface. Add another light layer of cream over the almond flakes.
Top with crushed pistachios, a few additional almond flakes, and a sprinkle of sugar. Gently apply the silver leaf (varq) on the surface. Add sugar cotton candy as a final delicate garnish.
Serving – Serve warm. Your Badami Malai Lachha is now ready to enjoy — rich, creamy, and beautifully layered!
