Pressure cook the sweet potatoes with water for 2–3 whistles. Allow them to cool, peel them and grate them using a grater.

To prepare the dough, combine the whole wheat flour, salt, ¼ tsp turmeric powder and 1 tbsp ghee. Mix well. Gradually add water and knead into a soft, smooth dough. Cover and rest for some time.

For the filling, heat ghee in a pan. Add the grated sweet potato and jaggery. Cook on medium-low heat for 2–3 minutes, stirring continuously.

Once the mixture becomes thick and smooth, add cardamom powder, nutmeg powder and a pinch of salt. Mix well and cook for another minute. Transfer the mixture to a bowl.

Pass the cooked filling through a strainer, pressing it through thoroughly. This removes the fibres from the sweet potato and gives the filling a beautifully smooth texture.

Divide the dough into equal portions and make round balls. Flatten each one, place a portion of the sweet potato filling in the centre and seal the edges properly.

Dust with dry flour and gently roll out into a round paratha.
Heat a tawa and cook the paratha first without ghee. Once lightly cooked, apply ghee on both sides and cook until golden and beautifully roasted.

Serve warm with milk and a little ghee, and enjoy this festive delight with your loved ones.

A sweet, comforting and festive creation made especially for Ganesh Chaturthi! 🙏🏻