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Ingredients
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Plain flour - 50 grams
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Fresh milk - 100 ml
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Sugar - 50 grams
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Yoghurt - 1 tablespoon
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Fennel seeds - ¼ teaspoon
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Cardamom powder - ¼ teaspoon
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Pistachios (chopped) - 5 grams
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Water - 60 ml
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Cooking oil for frying
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Method
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Bring 60ml of water to boil and
melt sugar into syrup, removed and set aside.
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Simmer milk in sauce pan with low
heat until thicken then set aside to cool.
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Add flour, syrup yoghurt and
thicken milk in a big bow, stir until mixture become smooth then
add fennel seeds and set aside for 15 minutes.
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Heat up cooking oil in a frying
pan, drop spoonful of mixture in and fry until both sides golden
brown.
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Sprinkle onto each pancake with
pinch of cardamom powder and chopped pistachio nuts.
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