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Main Ingredients | Bottle gourd (lauki/doodhi), Milk |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 0-5 minutes |
Cook time | 1-1.30 hour |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Place them on individual serving plates, drizzle a little rabdi on top of each and serve garnished with the remaining pistachios.
Nutrition Info
Calories | 2263 |
Carbohydrates | 221.9 |
Protein | 77.4 |
Fat | 118.5 |
Other Fiber | Potassium- 2174.8mg |
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