Preparation Time: 20 mins.
Cooking Time: 40 mins.
Makes 2 sizzlers.
Show me for servings
Ingredients
For the crêpes
1/4 cup plain flour (maida)
1/4 cup cornflour
1/3 cup milk
1 tsp melted butter
a pinch of salt
For the carrot halwa
3/4 cup grated carrot
1/4 cup milk
2 tbsp castor sugar
a pinch cinnamon (dalchini) powder
a few saffron (kesar) strands
2 tsp milk powder
1 tsp ghee
For the rabdi
1 1/2 cups milk
1/2 cup condensed milk
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
Other ingredients
4 thin pineapple slices, canned
2 edible silver leaf (vark)
2 tbsp pistachio slivers
Method
For the crêpes
Mix the plain flour, cornflour, milk, salt and ¼ cup of water. Mix very well until no lumps remain.
Grease a 125 mm. (5") diameter non-stick pan with the butter.
Pour 2 tablespoons of the batter, 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 with the remaining batter, greasing the pan with butter when required. Keep aside.
You can make these crêpes ahead of time and store them refrigerated, wrapped in plastic film.
For the carrot halwa
Dissolve the saffron in a little warm milk. Keep aside.
Heat the ghee in a pan and sauté the carrots for a few minutes till they soften.
Add the milk and sugar and simmer till the milk is absorbed.
Add the cardamom powder, saffron and milk powder and mix well. Keep aside.
For the rabdi
Combine all the ingredients in a non-stick pan and simmer for 15 to 20 minutes or until the milk has reduced to half the original quantity at least.
Keep aside.
How to proceed
Divide the carrot halwa into four equal portions.
Put one portion of the halwa on each pancake and roll them.
Lightly heat two sizzler plates till they are hot (but not red hot as for the other sizzlers).
Place 2 slices of pineapple in the center of one sizzler plate.
Arrange 2 pancake rolls on top.
Pour half the rabdi over the pancakes.
Garnish with varq and pistachios.
Repeat with the remaining ingredients to make one more sizzler.
Serve immediately.
Cooking Time: 40 mins.
Makes 2 sizzlers.
Show me for servings
Ingredients
For the crêpes
1/4 cup plain flour (maida)
1/4 cup cornflour
1/3 cup milk
1 tsp melted butter
a pinch of salt
For the carrot halwa
3/4 cup grated carrot
1/4 cup milk
2 tbsp castor sugar
a pinch cinnamon (dalchini) powder
a few saffron (kesar) strands
2 tsp milk powder
1 tsp ghee
For the rabdi
1 1/2 cups milk
1/2 cup condensed milk
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
Other ingredients
4 thin pineapple slices, canned
2 edible silver leaf (vark)
2 tbsp pistachio slivers
Method
For the crêpes
Mix the plain flour, cornflour, milk, salt and ¼ cup of water. Mix very well until no lumps remain.
Grease a 125 mm. (5") diameter non-stick pan with the butter.
Pour 2 tablespoons of the batter, 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 with the remaining batter, greasing the pan with butter when required. Keep aside.
You can make these crêpes ahead of time and store them refrigerated, wrapped in plastic film.
For the carrot halwa
Dissolve the saffron in a little warm milk. Keep aside.
Heat the ghee in a pan and sauté the carrots for a few minutes till they soften.
Add the milk and sugar and simmer till the milk is absorbed.
Add the cardamom powder, saffron and milk powder and mix well. Keep aside.
For the rabdi
Combine all the ingredients in a non-stick pan and simmer for 15 to 20 minutes or until the milk has reduced to half the original quantity at least.
Keep aside.
How to proceed
Divide the carrot halwa into four equal portions.
Put one portion of the halwa on each pancake and roll them.
Lightly heat two sizzler plates till they are hot (but not red hot as for the other sizzlers).
Place 2 slices of pineapple in the center of one sizzler plate.
Arrange 2 pancake rolls on top.
Pour half the rabdi over the pancakes.
Garnish with varq and pistachios.
Repeat with the remaining ingredients to make one more sizzler.
Serve immediately.
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