Sweet Indian Pancakes

Sweet Indian Pancakes

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This delicious Indian snack or side dish is comprised of a doughy pancake filled with a sweet creamy cardomom mixture and fried.


Serves: 8 

  • Dough
  • 150g cake flour
  • 50g semolina
  • 1 pinch salt
  • 1 tablespoon ghee
  • water
  • Filling
  • 1 teaspoon fresh cream
  • 2 teaspoons ghee
  • 1 tablespoon chickpea flour
  • 250g caster sugar
  • 1/2 tablespoon ground cardamom
  • 10ml milk

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 


  1. Mix the cake flour, semolina, salt and 1 tablespoon melted ghee and knead well. Add enough water to make a stiff dough (similar for making chapatis) and continue to knead until smooth. Set aside.
  2. Filling:

  3. Gently heat the cream and 1 tablespoon ghee in a non-stick saucepan. Add the tablespoon of chickpea flour and fry until aromatic.
  4. Let mix cook for 5 minutes. Add the caster sugar, cardamom and milk, and mix until smooth.
  5. Assembly:

  6. Pinch off a section of dough about the size of a lemon and roll out into a thin disk, adding cake flour as needed. Spread some of the filling into the centre of the disk, then fold it over on itself.
  7. Heat a little ghee in a frypan and fry the pancakes until golden brown on both sides.

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