Stuffed pan cakes

For pan cake
1 cup plain flour
1 tbsp semolina
1 egg
1/2 cup sugar or to taste
3/4 cup milk or as required
1-2 drops yellow food colour
cooking Oil or ghee for frying

For stuffing
1/2 cup coconut, grated
1/2 cup sugar, grounded
1/4 cup raisins
1/4 cup almonds, chopped
1/4 cup Pistachio, chopped
1/4 tsp cardamom powder
3-4 tbsp cream or as required

- Mix all the stuffing ingredients in a bowl and keep in the refrigerator.
- In another bowl mix flour, semolina and sugar. Then add the beaten egg and milk, beat well, add food colour and mix well. 
- Heat 1/4 cup oil or ghee in a pan, fill a round spoon with this mixture and carefully pour in the frying pan and spread it in a circle in the pan. 
- When it is golden brown from one side turn it and take out when golden brown on both sides. 
- Cook all the pan cakes. Place a pan cake in a serving dish, put some stuffing on it and roll it. 
- Serve hot or you can keep it in the refrigerator and serve chilled.

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