Sweet Indian Pancakes

    1 hour

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

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    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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