Rolled Pankcakes

Bhavesh Zaveri Other Regions - American/British


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


# 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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