New Update
| Main ingredients | Chocolate hazelnut spread, Refined flour, Corn flour, Milk powder, Baking powder, Castor sugar, Milk, Vanilla essence, Melted butter, Cinnamon sugar |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Chocolate hazelnut spread as required
- 1½ cups refined flour (maida)
- ¾ cup corn flour
- 5 tablespoons milk powder
- ¾ teaspoon baking powder
- ¾ cup castor sugar
- 1¼ cups milk
- 1 teaspoon vanilla essence
- 4 tablespoons melted butter + for cooking
- Cinnamon sugar as required
Method
- Sift together refined flour, corn flour, milk powder and baking powder in a bowl.
- Add castor sugar and mix well. Add milk and vanilla essence and whisk well till you get a batter with no lumps. Add melted butter and mix.
- Heat a paniyaram mould. Grease each dent with a little melted butter and pour a portion of the batter in them.
- Put some chocolate-hazelnut spread on top of each and cover with some more batter. Cover and cook on medium heat for 4-5 minutes or till the underside is golden brown.
- Flip, add drizzle some butter and cook the other side for 2-3 minutes.
- Remove from the mould, toss in cinnamon sugar, arrange on a serving platter and serve.
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