Bottle Gourd Pancakes with Rabdi

Ingredients list for Bottle Gourd Pancakes with Rabdi

• 3 cups Bottle gourd (lauki/doodhi) grated
• 6 1/4 cups Milk
• 2 tablespoons Pure ghee
• 5 tablespoons Sugar
• 4 tablespoons Khoya/mawa grated
• a pinch Green cardamom powder
• 20-25 Pistachios sliced
• 1/2 cup Refined flour (maida)
• 1/4 cup Cornflour/ corn starch
• a pinch Salt
• 1/2 cup Egg
• a few drops Vanilla essence
• 1/4 cup Condensed milk

Method

1. Heat ghee in a non-stick pan, add bottle gourd and sauté till all the water evaporates. Add one and a half cups of milk and cook till milk has reduced to half.
2. Add sugar and cook till the sugar dissolves. Add khoya and cook till it mixes well with the gourd. Add cardamom powder and half the sliced pistachios and mix.
3. Put refined flour, cornflour, salt, egg, three-fourth cup milk, vanilla essence and sufficient water in a bowl and mix to make a batter of pouring consistency. Let the batter rest for a while.
4. To make rabdi, heat four cups of milk in a large wide mouthed non-stick pan, stirring continuously, till milk reduces to one third its original quantity. Take it off the heat and let it cool a little. Add condensed milk and mix well.
5. Heat another non-stick pan. Spread a ladle full of batter and tilt the pan so that the batter spreads evenly all round. Spread a little bottle gourd halwa on the top. When the underside is done fold the pancake into half and then into quarter to resemble a triangle. Similarly make rest of the pancakes.
6. Place them on individual serving plates, drizzle a little rabdi on top of each and serve garnished with the remaining pistachios.

Nutrition Info