Knead a firm and soft dough with wheat flour and enough water and keep aside.
Combine all ingredients of stuffing together in one bowl.
Divide the dough into 4 equal portions. Roll out the each portion into round big chapati.
Place 2 tablespoons stuffing and seal the edges carefully to make a round ball.
Flatten it and roll out again in round shape.
Heat the griddle or tawa on medium flame, drizzle half teaspoon of ghee and place the parantha on tawa.
Cook the parantha on both the sides on medium flame, using just minimal amount of desi ghee, until it is golden and crispy.
Repeat the same procedure with remaining dough to prepare all paranthas.
Serve shahi mawa paneer paratha with kheer or rabri.
Must try recipe its different