Carrot Pancake Sizzler Recipe (Carrot Halwa Pancake Sizzler)

Ingredients

• 1/4 cup maida (plain flour)
• 1/4 cup cornflour
• 5 tbsp milk (whole Buffalo, 6.5% fat)
• a pinch of salt (namak)
• melted butter for greasing
• 1 1/2 cups full-fat milk (whole Buffalo, 6.5% fat)
• 2 tbsp sugar
• 1 1/2 cups thickly grated carrot
• 1 tbsp ghee
• 1/4 cup sugar
• 2 1/2 tbsp milk powder
• 1 tsp almond (badam) slivers
• a pinch of cardamom (elaichi) powder
• 2 tbsp almond (badam) slivers

Steps

1. Steam the carrots in a steamer over boiling water for 4 minutes. Keep aside.
2. Heat the ghee in a deep non-stick kadhai, add the carrots and sauté on a medium flame for 3 to 4 minutes, while stirring continuously.
3. Add the sugar, mix well and cook on a medium flame for 4 to 5 minutes or till the water is almost absorbed, while stirring continuously.
4. Add the milk powder and cook on a medium flame for 1 minute, while stirring continuously.
5. Sprinkle the almonds and cardamom powder on top and mix well mix well and keep aside.
6. Combine all the ingredients along with approx. ¼ cup of water in a deep bowl and mix well till no lumps remain to make a batter of pouring consistency.
7. Pour a spoonful of the batter on a greased non-stick tava (griddle) and rotate in a circular motion to get a 100 mm. (4”) diameter thin circle.
8. When the crêpe begins to peel off, turn the pancake around and cook on the other side till light golden brown in colour.
9. Repeat steps 2 and 3 to make 3 more pancakes. Keep aside.
10. Heat the milk in a deep non-stick pan, on a medium flame till it comes to boil.
11. Simmer and cook for approx. 7 to 8 minutes or till the milk reduces to ½ its quantity, while stirring and scrapping the sides of the pan continuously.
12. Add the sugar and simmer for another 5 minutes or till the milk thickens. Keep aside.
13. Divide the carrot halwa into 4 equal portions and keep aside.
14. Put one portion of the halwa on each pancake and roll them up tightly.
15. Lightly heat a sizzler plate till hot (but not red hot as for the other sizzlers).
16. Arrange 2 stuffed pancake rolls on top.
17. Pour half the rabdi over the pancakes.
18. Repeat steps 3 to 5 to make 1 more sizzler plate.
19. Serve immediately garnished with almond slivers.