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Ingredients:
For the pancakes
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
a pinch salt
2 teaspoons melted butter
For the carrot mixture
3 cups grated carrots
4 tablespoons sugar
5 tablespoons skimmed milk powder
2 teaspoons almonds, sliced
a pinch cardamom (elaichi) powder
2 tablespoons ghee
For the pancakes
Mix the plain flour, cornflour, milk, salt and ? cup of water. Mix well ensuring that no lumps remain.
Grease a 125 mm. (5") diameter non-stick pan with a little butter.
Pour 2 tablespoons of the batter and tilt the pan around quickly so that the batter coats the pan evenly.
When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds. Repeat for the remaining batter, greasing the pan with butter when required and make pancakes.
For the carrot mixutre
Steam the grated carrots over boiling water for 3 minutes.
Heat the ghee, add the steamed carrots and saut? for 2 minutes.
Add the sugar and cook for 2 to 3 minutes. Then add the milk powder and cook for a few minutes, stirring continuously.
Add the almonds and sprinkle the cardamom powder on top.
Mix well and keep aside. Divide into 12 portions.
To serve
Spread a portion of the Carrot mixure on each pancake and roll up.
Serve immediately.
For the pancakes
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
a pinch salt
2 teaspoons melted butter
For the carrot mixture
3 cups grated carrots
4 tablespoons sugar
5 tablespoons skimmed milk powder
2 teaspoons almonds, sliced
a pinch cardamom (elaichi) powder
2 tablespoons ghee
For the pancakes
Mix the plain flour, cornflour, milk, salt and ? cup of water. Mix well ensuring that no lumps remain.
Grease a 125 mm. (5") diameter non-stick pan with a little butter.
Pour 2 tablespoons of the batter and tilt the pan around quickly so that the batter coats the pan evenly.
When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds. Repeat for the remaining batter, greasing the pan with butter when required and make pancakes.
For the carrot mixutre
Steam the grated carrots over boiling water for 3 minutes.
Heat the ghee, add the steamed carrots and saut? for 2 minutes.
Add the sugar and cook for 2 to 3 minutes. Then add the milk powder and cook for a few minutes, stirring continuously.
Add the almonds and sprinkle the cardamom powder on top.
Mix well and keep aside. Divide into 12 portions.
To serve
Spread a portion of the Carrot mixure on each pancake and roll up.
Serve immediately.
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