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A popular mini pancake type dessert eaten in various parts of India during festivals like Holi and Ramadan and is a favorite at weddings. It can be accompanied with Rabdi or eaten as is.

Resting Time: 15 minutes
Cooking Time: 15 minutes for making syrup, 2 to 3 minutes for frying 

  • 1 cup wheat flour / atta
  • 1/3 cup khoa
  • 1 cup milk
  • 1 tsp cardamom powder 
  • 1/4 tsp powdered fennel / saunf 
  • Oil for shallow frying
  • 2 tbsp toasted cashews

 

For Sugar Syrup:

  • 1 cup sugar
  • 1 cup water
  • Few strands saffron (Optional)

 

  • Warm milk in a kadhai. Add in khoya and mix well. Turn off the heat.
  • Add in wheat flour and mix well. Once everything is mixed, remove from heat and transfer it to a bowl.
  • Add cardamom and fennel powder. Mix well. The batter should have a consistency like dosa batter. Let it sit for 10 to 15 minutes.
  • Meanwhile make the sugar syrup. Take sugar and water in a kadhai. Bring that to a boil. Boil it for 5 to 8 minutes, so it turns sticky and little thick. Keep the syrup warm.
  • Now heat oil in a flat-bottomed frying pan. Take a small ladleful of batter and pour it in. The batter will spread itself into small thin pancakes.
  • Cook this mixture on medium heat till the sides turn golden. Now flip them over and cook for few more minutes till it turns golden.
  • Once it is done. Drain them and drop them in the warm sugar syrup.
  • Let them stand in the syrup for a minute. Drain them and arrange them on a plate.
  • Now sprinkle some nuts and serve warm or at room temperature.

Not reviewed yet

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