Serves: 15
Total Calories: 451
1. Prepare the dessert masala. Then, in a bowl, mix together the semolina, flour, dry milk, 1 tablespoon sugar, cardamom seeds, and baking powder. Add about 3/4 cup water and mix well to make batter with the consistency of pancake batter. Set aside about 30 minutes.
2. In a small skillet, mix together the remaining sugar and water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the syrup thickens to the consistency of honey, 2 to 4 minutes. If the syrup thickens too much, add some water and return to a boil. Remove from the heat.
3. Heat 1/2 teaspoon oil in a small nonstick skillet over medium heat. Add about 2 1/2 to 3 tablespoons batter to form a 4-inch pancake. After about 30 seconds, the pancake will firm up and the bottom will be golden (check by lifting the pancake with a spatula). Turn over and cook until the other side is golden, about 30 seconds.
4. As each pancake is done, remove it, and using tongs, immediately dip it into the sugar syrup, leaving it to rest there about 1 minute. Transfer to a serving platter and arrange the pancakes in an overlapping manner. (Do not stack them.) Sprinkle the dessert masala on top and serve.
VARIATIONS: Make these pancakes using only all-purpose flour, or mix in some whole-wheat flour. Add 2 to 3 tablespoons chopped almonds and pistachios to the batter, or add 2 teaspoons fennel seeds and 1/2 teaspoon ground black pepper.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Creamy Semolina Pancakes with Thickened Milk recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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