Anjeer and Boondi Pancakes

Ingredients

• 8-10 dried figs, soaked and chopped
• ¼ cup sweet boondi
• 2 cups refined flour (maida)
• ½ teaspoon baking soda
• ¼ teaspoon vanilla essence
• 1¾ cups milk
• 2 tablespoons chopped jaggery
• 15-20 walnuts
• Butter for shallow frying
• 8 whole dried figs, soaked 
• Rabri for garnish

Method

1. Take refined flour in a bowl, add baking soda and vanilla essence. 
2. Heat 1½ cups milk in a deep non-stick pan stirring continuously till the milk comes to a boil.  Add jaggery, switch off heat and mix well till jaggery melts.
3. Pour the milk mixture into the refined flour mixture. Add chopped figs, boondi and remaining milk. Add little water and mix well to make a medium thick and smooth batter. Chop and add walnuts and mix well. Set aside to rest for 10 minutes.
4. Heat butter in a non-stick tawa, pour a ladle of batter and spread into a medium sized pancake. Place a whole fig in centre of and cook on medium heat for 2-3 minutes, turnover and cook on other side till golden brown on both sides.
5. Transfer onto a serving plate and garnish with rabri. Serve immediately.