In the grated cauliflower, add some salt and drain the excess water.

Mix grated gobhi, ginger, green chili, Amritsari paratha masala, and coriander leaves in a bowl to prepare the stuffing.

Knead wheat atta with water to make a soft dough. Divide the dough into equal portions.

Roll out each portion into a small circle, place the stuffing in the center, and fold the edges to seal.

Roll the stuffed dough gently into a flat paratha.

Cook the paratha on a hot tawa using desi ghee or oil until golden brown on both sides.

Boil milk in a pan and add @jhajistore Makhana Kheer premix.

Cook on low heat, stirring continuously until the mixture thickens.

Add jaggery and mix well. Cook for another few minutes until the jaggery dissolves completely.

Serve warm or chilled as desired.