1 ½ liters Milk or 1 can of evaporated milk
50 gm Mawa/ Khoya (Grated)
2 tbp All purpose flour (Maida)
½ tsp Green Cardamom powder
1 cup oil or ghee for frying
For Garnish 15-20 Pistachios (chopped)
For the sugar syrup 2 cups sugar
Saffron a few strands
· Dissolve saffron strands in a tbp of milk. · Grind a few green Cardamoms · Method
If using a can of evaporated milk--Bring to a boil evaporated milk with 3-4 tbp of whole milk, add grated Mava and cool.
If using whole milk--Boil milk in a heavy bottom pan. Reduce heat and simmer until the milk is reduced and coats the back of the spoon. Add the grated Mawa and mix well. Set the milk aside to cool.
When cooled add 2 tbp of sugar, 2 tbp All purpose flour, Green Cardamom powder to the reduced milk. Mix well and make a batter of pouring consistency. Add a couple tablespoons of milk if the mixture is too thick.
Cook the rest of the sugar with 2 cup water over the flame. Cook the sugar syrup until the syrup is thick enough to form a string, when tested between the thumb and the Index figure. Dissolve saffron in 1tbp of hot milk and mix it in the sugar syrup.
Heat a cup of Ghee or cooking oil in a round bottom pan. Over a medium flame, pour a ladle full of batter to form a pan cake. Fry on both side and fish out with it turns golden brown. When both sides are done fish it out of the oil and immerse the pancakes into the sugar syrup. Gently coat it with sugar syrup and take it out on a serving plate and garnish it with chopped pistachios and serve hot with cool Rabdi.