Carrot Pancake Sizzler Recipe (Carrot Halwa Pancake Sizzler)
Tarla Dalal
• Updated : Jan 22, 2026
Carrot Halwa Pancake Sizzler is a delightful fusion dessert that combines the richness of traditional gajar halwa with soft, fluffy pancakes. Grated carrots are slow-cooked in milk and ghee, sweetened with sugar, and flavored with cardamom to create a warm halwa layer. This halwa is spread over freshly made pancakes and served hot on a sizzling plate. Topped with vanilla ice cream, chopped nuts, and a drizzle of chocolate sauce, this dessert offers a perfect balance of hot and cold, making it an irresistible Indian-style sizzler treat for special occasions.
Table of Content
The moment you think of Sizzlers the image that comes to mind is a savoury treat with scrumptious snacks, pasta, noodles or rice, loads of veggies, pungent sauces and perhaps cheese too. Here is something that is totally off the beaten track.
This Carrot Pancake Sizzler is the ultimate treat for the sweet tooth. A moderately hot sizzler plate is loaded with pancakes that are stuffed with carrot halwa and drowned in rabdi. The combination of textures, as well as the complementary flavours of carrot halwa and the milky rabdi, are a real treat to the palate. Surely, a special Occasion deserves a memorable dish like this!
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
40 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
55 Mins
Makes
2 sizzlers
Ingredients
For The Pancakes
- 1/4 cup plain flour (maida)
- 1/4 cup cornflour
- 5 tbsp milk
- a pinch of salt
- melted butter for greasing
For The Rabdi
For The Carrot Halwa
- 1 1/2 cups thickly grated carrot
- 1 tbsp ghee
- 1/4 cup sugar
- 2 1/2 tbsp milk powder
- 1 tsp almond (badam) slivers
- a pinch of cardamom (elaichi) powder
For The Garnish
- 2 tbsp almond (badam) slivers
Method
For the carrot halwa
- Steam the carrots in a steamer over boiling water for 4 minutes. Keep aside.
- Heat the ghee in a deep non-stick kadhai, add the carrots and sauté on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the sugar, mix well and cook on a medium flame for 4 to 5 minutes or till the water is almost absorbed, while stirring continuously.
- Add the milk powder and cook on a medium flame for 1 minute, while stirring continuously.
- Sprinkle the almonds and cardamom powder on top and mix well mix well and keep aside.
For the pancakes
- Combine all the ingredients along with approx. ¼ cup of water in a deep bowl and mix well till no lumps remain to make a batter of pouring consistency.
- Pour a spoonful of the batter on a greased non-stick tava (griddle) and rotate in a circular motion to get a 100 mm. (4”) diameter thin circle.
- When the crêpe begins to peel off, turn the pancake around and cook on the other side till light golden brown in colour.
- Repeat steps 2 and 3 to make 3 more pancakes. Keep aside.
For the rabdi
- Heat the milk in a deep non-stick pan, on a medium flame till it comes to boil.
- Simmer and cook for approx. 7 to 8 minutes or till the milk reduces to ½ its quantity, while stirring and scrapping the sides of the pan continuously.
- Add the sugar and simmer for another 5 minutes or till the milk thickens. Keep aside.
How to proceed
- Divide the carrot halwa into 4 equal portions and keep aside.
- Put one portion of the halwa on each pancake and roll them up tightly.
- Lightly heat a sizzler plate till hot (but not red hot as for the other sizzlers).
- Arrange 2 stuffed pancake rolls on top.
- Pour half the rabdi over the pancakes.
- Repeat steps 3 to 5 to make 1 more sizzler plate.
- Serve immediately garnished with almond slivers.
Carrot Pancake Sizzler, Carrot Halwa Pancake Sizzler Recipe recipe with step by step photos
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To make carrot halwa for Carrot Pancake Sizzler, Steam the 1 1/2 cups thickly grated carrot in a steamer over boiling water for 4 minutes. Keep aside.
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Heat the 1 tbsp ghee in a deep non-stick kadhai, add the Steam carrots and sauté on a medium flame for 3 to 4 minutes, while stirring continuously.
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Add the 1/4 cup sugar, mix well and cook on a medium flame for 4 to 5 minutes or till the water is almost absorbed, while stirring continuously.
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Add the 2 1/2 tbsp milk powder and cook on a medium flame for 1 minute, while stirring continuously.
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Sprinkle the 1 tsp almond (badam) slivers and a pinch of cardamom (elaichi) powder on top and mix well mix well and keep aside.
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To make the Crepes for Carrot Pancake Sizzler, in a deep bowl, add the 1/4 cup plain flour (maida). Since this is an eggless recipe, we only use some flours and milk as our basic ingredients.
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Add 1/4 cup cornflour.
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Add a pinch of salt.
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Add 5 tbsp milk.
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For softness, we will add 1 tbsp. melted butter to the batter.
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Finally add approximately ¼ cup of water to the batter.
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Start mixing the ingredients using a whisk.
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Continue whisking till no lumps remain to make a batter of pouring consistency.
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Heat a 100 mm. (4”) non-stick pan and brush it lightly with butter.
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Cool slightly, pour a ladleful of the mixture into the pan and tilt in a circular motion to make a 100 mm. (4”) round.
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When the crêpe begins to peel off, turn the pancake around and cook on the other side till light golden brown in colour.
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Repeat steps 2 and 3 to make 3 more pancakes. Keep aside.
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To make rabdi for Carrot Halwa Pancake Sizzler, Heat the 1 1/2 cups full-fat milk in a deep non-stick pan.
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On a medium flame till it comes to boil.
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Simmer and cook for approx. 7 to 8 minutes or till the milk reduces to ½ its quantity, while stirring and scrapping the sides of the pan continuously.
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Add 2 tbsp sugar.
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Scrape the malai and add it to the milk.
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Simmer for another 5 minutes or till the milk thickens. Keep aside.
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To make Carrot Pancake Sizzler, Carrot Halwa Pancake Sizzler, Divide the carrot halwa into 4 equal portions and keep aside.
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Put one portion of the halwa on each pancake and roll them up tightly.
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Lightly heat a sizzler plate till hot (but not red hot as for the other sizzlers).
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Arrange 2 stuffed pancake rolls on top and pour half the rabdi over the pancakes.
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Garnished with almond (badam) slivers. Repeat steps 3 to 5 to make 1 more sizzler plate.
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Serve Carrot Pancake Sizzler, Carrot Halwa Pancake Sizzler, immediately.
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- What is a Carrot Pancake Sizzler?
It’s a sweet dessert sizzler featuring pancakes stuffed with carrot halwa, served on a hot sizzler plate and topped with rich, creamy rabdi. - How many servings does this recipe make?
The recipe makes 2 sizzlers. - What are the main components of this dish?
The dish has three key parts: pancakes, carrot halwa, and rabdi. - How long does it take to prepare?
Total time required is about 55 minutes (15 minutes prep + 40 minutes cooking). - What ingredients are used for the pancakes?
Pancakes are made with plain flour (maida), cornflour, milk, and a pinch of salt. - How is the carrot halwa prepared?
Carrot halwa is made by steaming grated carrots, sautéing them in ghee, adding sugar, and cooking with milk powder, almonds, and cardamom. - What is rabdi and how is it made for this recipe?
Rabdi is a reduced, sweetened milk. In this recipe, full-fat milk is simmered till it thickens to about half its original volume, then sugar is added. - Can I make the carrot halwa ahead of time?
Yes you can prepare the carrot halwa earlier and refrigerate it; just reheat before assembling the sizzler. (General cooking practice based on the recipe structure) - What garnishes are suggested?
The sizzler is garnished with almond slivers for extra crunch and presentation. - Is this dessert high in calories?
Yes one sizzler has around 665 kcal, with significant carbohydrates and fat due to rabdi and halwa components.
If you liked this Carrot Pancake Sizzler Recipe then also check out other recipes like:
1. Perfect Pancake Batter Consistency
Ensure the batter for the pancakes is smooth and of pouring consistency with no lumps this helps make thin, even pancakes that roll easily.
2. Steam Carrots Before Halwa
Steaming the grated carrots before sautéing helps them cook evenly and speeds up the halwa preparation.
3. Stir Constantly for Silky Halwa
While cooking the carrot halwa and rabdi, stir continuously so nothing sticks to the pan and the textures remain smooth.
4. Control Sweetness to Taste
Adjust the sugar in the halwa and rabdi based on how sweet you want the final sizzler the recipe’s amounts are a good starting point but can be customized.
5. Grease the Griddle Well
Brush the pancakе pan (tava) lightly with melted butter before pouring batter this keeps pancakes from sticking and adds extra flavour.
6. Cook Pancakes Evenly
Let the pancake sides turn light golden brown before flipping; this ensures soft but well-cooked crepes for rolling.
7. Warm the Sizzler Plate
Heat the sizzler plate lightly not too hot so the rabdi doesn’t burn when poured over the pancakes.
8. Serve Immediately
This dessert is best enjoyed hot the contrast of warm halwa, soft pancakes, and creamy rabdi tastes richer right away.
9. Garnish for Texture & Look
Finish with extra almond slivers or other nuts for a crunchy contrast and appealing presentation.
10. Balance Richness and Portion
Because this sizzler is rich (high in calories), consider serving smaller portions or pairing it with fresh fruit to balance out flavours and richness.
Nutrient values (Abbrv)per plate
| Energy | 665 Calories |
| Protein | 15.7 g |
| Carbohydrates | 87.5 g |
| Fiber | 5.1 g |
| Fat | 23.7 g |
| Cholesterol | 30 mg |
| Sodium | 62 mg |
Click here to view Calories for Carrot Pancake Sizzler, Carrot Halwa Pancake Sizzler Recipe
The Nutrient info is complete
Payal Parikh 86
Aug. 25, 2016, 11:37 p.m.
This Sizzler recipe is a great combination of pancakes, carrot halwa and rabdi all in one dessert. Perfect to serve to guests. To serve this immediately is very imp to enjoy the best taste...
