Boondi And Rabdi Stuffed Pancakes

Ingredients list for Boondi And Rabdi Stuffed Pancakes

• 6 medium Boondi ladoos
• 3-4 tbsps to serve Rabdi
• 1 1/2 cups Refined flour (maida)
• 1 teaspoon Baking powder
• 1 teaspoon Soda bicarbonate
• 3/4 cup Buttermilk
• 2 tablespoons Powdered sugar
• 1 tablespoon Raisins

Method

1. Preheat oven to 180 ºC/350 ºF/ Gas Mark 4. Sift refined flour, baking powder and soda bicarbonate into a bowl. Add buttermilk and whisk to make a smooth batter.
2. Add powdered sugar and mix. Heat a non-stick pan. Pour a ladleful of batter and spread it around. Cook till the underside is lightly browned.
3. Flip and cook till the other side is cooked similarly. Transfer onto a plate and set aside. Cook other pancakes in the same way. Take boondi laddoos in a bowl and break them.
4. Add raisins and three to four tablespoons of rabdi and mix. Take a spring-form cake tin (loose-bottomed tin). Trim the pancakes to fit into the tin. Keep one pancake at the base of the tin. Spread some of the boondi stuffing over it.
5. Cover with another pancake and spread some more of the stuffing. Keep another pancake and spread some more of the stuffing. Keep the tin in the preheated oven and bake for ten minutes.
6. Remove from the oven and unmould. Cut into wedges and serve with rabdi.

Nutrition Info