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Carrot Pancakes With Rabdi


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A unique east-west blending of desserts. Carrot halwa, a sweetmeat popular all over india, rolled within freshly made pancakes, topped with thickened milk and baked in a casserole.

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Makes 12 servings
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Ingredients


For The Pancakes
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch of salt

For The Carrot Halwa
3 cups grated carrot
8 tbsp sugar
5 tbsp milk powder
2 tsp almonds (badam) , slivered
a pinch of cardamom (elaichi) powder
2 tbsp ghee

For The Rabdi
1/2 ltr milk
50 gms sugar

For The Garnish
50 gms almond (badam) slivers

Method
For the pancakes
  1. Mix the plain flour, cornflour, milk, salt and 1/2 cup of water. Mix very well until no lumps remain.
  2. Grease a 125 mm. (5") diameter non-stick pan with the butter.
  3. Pour 2 tablespoons of the batter, tilt the pan around quickly so that the batter coats the pan evenly.
  4. When the sides starts to peel off, turn the pancake around and cook the other side for 30 seconds.
  5. Repeat for the remaining batter, greasing the pan with butter when required.

For the carrot halwa
  1. Steam the grated carrots over boiling water for 3 minutes.
  2. Heat the ghee, add the steamed carrots and saute for 2 minutes.
  3. Add the sugar and cook for 2 to 3 minutes. Then add the milk powder and cook for a few minutes, stirring continuously.
  4. Add the almonds and sprinkle the cardamom powder on top.

For the rabdi
  1. Heat the milk in a broad pan and keep stirring on low heat till it is reduced to one-third.
  2. Add the sugar and simmer till the milk becomes thicker.

How to proceed
  1. Spread a little halwa on each pancake and roll up.
  2. Arrange the pancakes on a baking dish, spread a little rabdi on top of each pancake and bake in a hot oven at 200 degree c (400 degree f) for 5 to 10 minutes.
  3. Serve hot, garnished with chopped almonds.

Tips
  1. You could safely prepare the pancake a day in advance and refrigerate them. You could also prepare the carrot halwa and rabdi in advance.
  2. When you wish to serve the pancakes, dip the box of refrigerate pancakes in hot water for at least two minutes.
  3. A small quantity of rabdi can be made very quickly in a broad non-stick vessel.
RECIPE SOURCE : Eggless DessertsBuy this cookbook
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