Carrot Pancakes with Rabri
by Tarla Dalal
Added to 87 cookbooks
This recipe has been viewed 16335 times
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.
- Mix the plain flour, cornflour, milk, salt and 1/2 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 starts 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.
- Steam the grated carrots over boiling water for 3 minutes.
- Heat the ghee, add the steamed carrots and saute 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.
- Heat the milk in a broad pan and keep stirring on low heat till it is reduced to one-third.
- Add the sugar and simmer till the milk becomes thicker.
- Spread a little halwa on each pancake and roll up.
- Arrange the pancakes on a baking dish, spread a little rabri on top of each pancake and bake in a hot oven at 200°c (400°f) for 5 to 10 minutes.
- Serve hot, garnished with chopped almonds.
- You could safely prepare the pancake a day in advance and refrigerate them. You could also prepare the carrot halwa and rabri in advance.
- When you wish to serve the pancakes, dip the box of refrigerate pancakes in hot water for at least two minutes.
- A small quantity of rabri can be made very quickly in a broad non-stick vessel.
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