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Milk - 1 litre + 1 tsp extra
Sugar - 1 1/2 cups - 3 tbsp extra
Saffron - 1 gm
Refined flour - 120 gms
Ghee- 500 gms


  • Simmer the milk in a heavy bottomed pan until it reaches to 1/4th and reaches a coating consistency, Take off the flame and let it cool.
  • Meanwhile, mix the sugar with 3/4 cup water and heat it in a pan for approximately 10 minutes until it reaches one string consistency.
  • In a small bowl, dissolve the saffron in 1 tsp hot milk and add it to the syrup.
  • Add the flour to the reduce milk along with 3 tbsp sugar. Mix well to attain a batter of pouring consistency.
  • Use a little more milk if required. Keep aside for 3 hours.
  • Heat the ghee in a wide, flat bottomed pan. Pour the batter, a little at a time, using a ladle to form a pancake.
  • Pour hot ghee over it to ensure both sides brown equally.
  • Repeat with the remaining batter. 
  • Remove, drain and immerse pancakes in the sugar syrup.
  • Serve warm.
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