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