Gajar halwa crepes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Gajar; (carrots) |
| 50 | grams | Ghee |
| 150 | millilitres | Milk |
| 125 | grams | Sugar |
| 50 | grams | Mawa; crumbled |
| 100 | grams | Flour |
| 1 | Egg | |
| 100 | millilitres | Milk |
| 20 | grams | Sugar; powdered |
| 500 | millilitres | Milk |
| 200 | grams | Sugar |
| 50 | grams | Badam; (almonds), sliced |
Directions
FOR THE GAJAR HALWA
FOR THE CREPES
FOR THE BADAM RABRI
To prepare the gajar halwa: CLEAN and grate the carrots. Heat ghee in a pan and saute the carrots on low heat for about 10 minutes. Add the milk and sugar and keep stirring on low heat till the carrots are cooked. Add mawa and keep stirring till dry and the mixture leaves the sides of the pan.
To prepare the crepes: Mix all the ingredients together and mix to obtain a thin batter. Heat a non stick pan and pour a little mixture to obtain thin dosa like pancakes. Remove when cooked on both sides. Similarly make more pancakes with the remaining crepe mixture.
To prepare the badam rabri: Heat the milk and keep stirring on low heat till reduced to one-third of its quantity. Add sugar and simmer till the milk becomes thick again. Garnish with chopped badam.
To assemble, place a little gajar halwa over each pancake and roll them into flutes. Cut the flutes into equal sized pieces, of about seven to eight cm. Serve them in a flat plate on a bed of badam rabri.
Converted by MC_Buster.
NOTES : Pancakes with carrot halwa, served with almond rabri Converted by MM_Buster v2.0l.