Ingredients
• Milk 1 litre
• Sugar 300 grams
• Saffron (kesar) 1 gram
• Refined flour (maida) 30 grams
• Ghee 500 grams to fry
Method
Boil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency. Reserve thirty grams of sugar and make one-string sugar syrup with the rest of the sugar. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Cool the reduced milk and add refined flour and the reserved sugar. Mix well and make a batter of pouring consistency using a little milk if required. Keep aside for three hours. Heat ghee in a wide mouthed flat-bottomed kadai. Pour a little batter to form a pancake. Pour hot ghee over it and turn over. When both sides are properly done, drain and immerse in the sugar syrup. Serve warm.
• Milk 1 litre
• Sugar 300 grams
• Saffron (kesar) 1 gram
• Refined flour (maida) 30 grams
• Ghee 500 grams to fry
Method
Boil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency. Reserve thirty grams of sugar and make one-string sugar syrup with the rest of the sugar. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Cool the reduced milk and add refined flour and the reserved sugar. Mix well and make a batter of pouring consistency using a little milk if required. Keep aside for three hours. Heat ghee in a wide mouthed flat-bottomed kadai. Pour a little batter to form a pancake. Pour hot ghee over it and turn over. When both sides are properly done, drain and immerse in the sugar syrup. Serve warm.
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