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    Saffron and aniseed flavoured pancakes


    oast the saffron on a low heat, then dissolve it in 2 tablespoons of milk. Set aside. Whisk together the all-purpose flour, milk, baking powder, aniseed and saffron-infused milk until it has a consistency similar to pancake batter. In a separate pan, boil a cup of water with 1 cup of sugar, ground cardamom and lemon juice for around 10 minutes until the sugar syrup thickens and attains a sticky consistency. Remove from the heat and pour the syrup in a wide and shallow container.. Heat a lightly oiled griddle or frying pan over a medium heat. Pour the batter onto the griddle (using about three tablespoons of batter for each pancake) and spread gently to make a thin pancake. Brown on both sides before removing. Put the pancakes in the sugar syrup and remove quickly. Set aside on a serving plate and top with 1 tablespoon of grated khoya, a pinch of powdered cardamom and some chopped nuts, then roll it up. Serve hot or at room temperature.

    Note: Please see ingredients section to make your own khoya should it not be available with your Indian grocer. I have a simple recipe using non sweetened condensed milk.

    Flavoured with saffron and aniseed, soaked in sugar syrup and stuffed with khoya and nuts, these pancakes are indeed ambrosia. But this divine dessert is relatively simple to put together and a sure hit at any meal.
    1 cup all-purpose flour
    ½ cup milk
    1 tbsp aniseed
    ¼ tsp baking powder
    1 cup khoya (mawa or reduced fresh milk)
    ½ cup pistachio nuts, chopped finely
    ½ tsp saffron, roasted and soaked in warm milk
    5 green cardamom, pods powdered
    1 cup sugar
    1 tsp lemon juice
    ½ cup oil


    Kuntal Ghosh said...

    it' delicious!!!

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