Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Teacup | Milk | For batter |
| 2 | Teacup | Flour, Maida - (Refined) | For batter |
| 1/4 | Teacup | Baking Powder | For batter |
| 1/2 | Teaspoon | Salt | For batter |
| As Required | Ghee | for shallow frying | |
| 1 | Tablespoon | Ghee | For mixing the filling |
| 1 | Teacup | Coconut scraped (fresh) | For filling |
| 1/4 | Teaspoon | Vanilla Essence | For filling |
| 15 | Nos. | Almonds (Badam) | For filling |
| 18 | Nos. | Cashew Nuts | For filling |
| 18 | Nos. | Pista | For filling |
| 5 | Nos. | Walnut (Akhrot) | For filling |
| 20 | Nos. | Raisins | For filling |
| 1/2 | Teaspoon | Cardamom Powder | For filling |
| Little | Honey (Madhu) | For garnishing | |
| 1 | Teacup | Sugar, Powdered | For sugar syrup |
Method
# Grate almonds, cashews, pistas, walnuts in an almond grater, or small dry mixie.
# Do not powder them fine.
# Add all other ingredients, mix well, keep mixture aside.
# Make a pouring batter out of ingredients for batter.
# Keep aside for 30-40 minutes.
# Make thin pancakes, like dosas on a nonstick tawa or iron griddle.
# Use ghee for shallow frying to a light golden.
# Blend filling ingredients with a little ghee.
# Place a tbsp. of filling along length of pancake.
# Roll into a cylindrical or conical shape.
# Repeat for remaining pancakes.
# Arrange all in a shallow serving tray, warm in microwave before serving.
# Drizzle honey or syrup just before serving.
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