Rubina Dilaik’s crème brûlée paratha is the 'desi' dessert twist perfect for monsoon, recipe inside

1.Mixing the dough

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Start with 2 cups of whole wheat flour, a pinch of salt, and 1-2 teaspoons of ghee or oil. Add water gradually to knead into a smooth dough and let it rest for 20-30 minutes. Simple, easy, and foundational.

2.Sweetening the paratha

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Take a dough ball and roll it into a small disc. Generously sprinkle 2-3 tablespoons of raw sugar over it before sealing and rolling it out again. This step gives the paratha its signature caramel crunch.

3.Sealing and rolling again

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Pinch the edges of the sugar-filled dough together, press into the center, and then flatten and roll out again into your desired size paratha, essential for even sugar distribution.

4.Crispy, golden cooking

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Cook the paratha on a hot tawa over medium to medium-high heat. Flip as golden spots appear, brushing with ghee or oil periodically for a crispy, evenly roasted texture.

5.The final touch: Ice cream topper

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Once off heat, top the hot paratha with a scoop (or more) of vanilla ice cream. The contrast of warm, caramelised paratha and cold creamy ice cream recreates the essence of crème brûlée in desi form.