Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Teacup | Water | For syrup |
| 250 | Grammes | Sugar | |
| 50 | Grammes | Raisins | |
| 50 | Grammes | Cashew Nuts | |
| 1/2 | Teacup | Coconut scraped (fresh) | |
| 1 | Teaspoon | Aniseed (Suwa, Shopa) | |
| 500 | Ml. | Milk | |
| 500 | Grammes | Flour, Maida - (Refined) | For batter |
| 1 | Teacup | Ghee |
Method
1. Prepare the Syrup :- Boil two cups water. Add sugar. The syrup should be a little thick.
2. Mix raisins, cashew nut, coconut, aniseed and milk with maida and make a thick batter.
3. Heat ghee. Take about two tablespoon of batter at a time and spread on the pan to make the pancake. Deep fry both sides to light brown color.
4. Dip the pancake into syrup. Remove after about 4/5 minutes draining excess syrup. Can be served hot or after cooling.
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