How To Make Indian Pancakes with Saffron & Rosewater Cream (Malpua & Rabri)
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/2 cup condensed milk
- 1/4 cup milk
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 1/4 tsp rosewater
- Oil for frying
- Chopped nuts for garnish (optional)
Instructions
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In a bowl, mix the flour, condensed milk, milk, baking powder, and cardamom powder to make a smooth batter.
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In a small bowl, soak the saffron strands in 1 tbsp of warm milk for 5 minutes.
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Add the saffron milk and rosewater to the pancake batter and mix well.
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Heat oil in a pan over medium heat. Pour a ladleful of batter into the pan and spread it into a circular shape.
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Cook until the edges turn golden brown, then flip the pancake and cook the other side.
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Remove the pancake from the pan and place it on a serving plate. Repeat with the remaining batter.
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In a separate pan, heat the condensed milk over low heat, stirring continuously, until it thickens slightly.
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Remove from heat and let it cool. Once cooled, drizzle the saffron and rosewater cream over the pancakes.
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Garnish with chopped nuts, if desired, and serve warm.
Nutrition
- Calories : 300kcal
- Total Fat : 5g
- Saturated Fat : 2g
- Cholesterol : 20mg
- Sodium : 100mg
- Total Carbohydrates : 55g
- Dietary Fiber : 2g
- Sugar : 30g
- Protein : 7g
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