How to make Boondi And Rabdi Stuffed Pancakes -

Pancakes stuffed with sweet boondi and rabdi make a delightful dessert.

Sanjeev Kapoor

This recipe is from the book Wrap n Roll.

Main Ingredients : Boondi ladoos (बूंदी लड्डू), Rabdi (रबड़ी)

Cuisine : Indian

Course : Desserts

Boondi And Rabdi Stuffed Pancakes

Boondi And Rabdi Stuffed Pancakes Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Boondi And Rabdi Stuffed Pancakes Recipe

  • Boondi ladoos 6 medium

  • Rabdi 3-4 tbsps to serve

  • Refined flour (maida) 1 1/2 cups

  • Baking powder 1 teaspoon

  • Soda bicarbonate 1 teaspoon

  • Buttermilk 3/4 cup

  • Powdered sugar 2 tablespoons

  • Raisins 1 tablespoon


Step 1

Preheat oven to 180 ºC/350 ºF/ Gas Mark 4. Sift refined flour, baking powder and soda bicarbonate into a bowl. Add buttermilk and whisk to make a smooth batter.

Step 2

Add powdered sugar and mix. Heat a non-stick pan. Pour a ladleful of batter and spread it around. Cook till the underside is lightly browned.

Step 3

Flip and cook till the other side is cooked similarly. Transfer onto a plate and set aside. Cook other pancakes in the same way. Take boondi laddoos in a bowl and break them.

Step 4

Add raisins and three to four tablespoons of rabdi and mix. Take a spring-form cake tin (loose-bottomed tin). Trim the pancakes to fit into the tin. Keep one pancake at the base of the tin. Spread some of the boondi stuffing over it.

Step 5

Cover with another pancake and spread some more of the stuffing. Keep another pancake and spread some more of the stuffing. Keep the tin in the preheated oven and bake for ten minutes.

Step 6

Remove from the oven and unmould. Cut into wedges and serve with rabdi.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.