• Prep Time

    30 minutes

  • Cooking Time

    60 minutes

  • Serving


  • Vegetarian
  • South Asian
  • Celebrations


  1. In a thick bottomed pan, boil the milk till it reduces to half its quantity.
  2. In another pan, roast semolina till light brown. Add it to the milk along with the maida. The mixture should be of smooth, pouring consistency without any lumps.
  3. Heat the ghee. Take the batter in a glass, pour in circular movements into the ghee to form a small pancake. Flip it upside down. Take care that it does not become crisp or hard.
  4. Make a sugar syrup of 1 thread consistency. Dip the pancakes into the syrup, garnish with almonds and pistachio and lay out to serve on a plate.


  • 1 ltr milk
  • ¼ cup Laila all-purpose flour (maida)
  • ¼ cup Suji (semolina)
  • Ghee for frying
  • Sugar
  • Water
  • Almonds and pistachio for garnishing