- Recipes Home
- Interest Groups
Khoya Pancakes Recipe
|Semolina||45 Gram (Suji)|
|Sodium bicarbonate||1 Pinch|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sliced pistachios||2 Tablespoon|
|Cardamom||6 , powdered|
|Water||3⁄4 Cup (12 tbs)|
|Rose essence||3 Drop|
|Sliced glazed cherries||1 Tablespoon, sliced|
|Green grapes||2 Tablespoon, halved|
Serving size: Complete recipe
Calories 3651 Calories from Fat 1130
% Daily Value*
Total Fat 129 g199.1%
Saturated Fat 72.2 g361%
Trans Fat 0 g
Cholesterol 366.1 mg
Sodium 1641.6 mg68.4%
Total Carbohydrates 543 g181.1%
Dietary Fiber 30.8 g123.2%
Sugars 430.6 g
Protein 108 g216.7%
Vitamin A 2715.6% Vitamin C 584.8%
Calcium 302.9% Iron 117.4%
*Based on a 2000 Calorie diet
Combine with khoya and cardamom.
Add water to make a thick batter.
Stir just enough to mix.
Combine sugar and water in a pan and place the pan on fire.
Stir till sugar dissolves.
When it comes to a boil sprinkle milk to clarify syrup.
Strain the syrup.
Bring it to boil once again.
Remove from fire.
Melt one teaspoon ghee in a frying pan on low heat.
Pour 1/2 tablespoon batter, gently spread with the back of a spoon to make a thick pancake.
When the bottom is brown and top dry, turn the pancake to brown the other side.
At a time make three pancakes.
If possible, move the pan on fire to brown the pancakes evenly.
Transfer the pancakes to the syrup and keep them in syrup, turning once, till next batch is ready to be dipped.
Finish the batter in this manner.
Arrange pancakes on a serving plate.
Apply silver foil in the centre on each one.
Garnish with nuts and fruits.