Ingredients
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1 liter milk, or more if necessary
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300 grams sugar
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6 to 8 saffron threads
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30 grams maida (refined flour) or pastry flour
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tablespoon rawa/suji (semolina flour)
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450 grams ghee
Directions
Note:- To check if the sugar syrup has reached a one-string consistency, place a drop of slightly cooled syrup between your thumb and forefinger, and slowly pull them apart. If the syrup forms a single string, the syrup is ready.
Steps
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1
Done
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Place a nonstick saucepan over high heat. Add the milk and bring to a boil. Lower the heat to medium and simmer, stirring frequently, until the milk reduces and is thick enough to coat the back of a wooden spoon. Set aside to cool to room temperature. |
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2
Done
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Reserve 2 tablespoons of the sugar. Put the remaining sugar in a saucepan, add ½ cup (100 ml) water and cook over medium heat, stirring occasionally. Add 2 teaspoons of the milk and stir. The scum containing the impurities in the sugar will rise to the top. Gently gather it with a spoon and discard. You will get a clear syrup. Cook until the sugar syrup reaches one-string consistency (see Note). Remove from the heat and cover to keep warm. |
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3
Done
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Dissolve the saffron in 1 teaspoon of warm milk. Add it to the sugar syrup. |
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4
Done
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To the cooled reduced milk, add the maida and rawa and the reserved 2 tablespoons sugar. Stir well to make a batter of pouring consistency, adding a little more milk if needed. Set aside at room temperature for 3 hours; do not keep the batter in the refrigerator. |
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5
Done
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Place a wide nonstick sauté pan over high heat and add the ghee. When small bubbles appear at the bottom of the pan, lower the heat to medium and pour in a ladleful of batter to form a pancake. Gently spoon hot ghee over the pancake for 1 minute, then turn the pancake over. Cook, turning, until both sides are golden brown. Drain with a slotted spoon and immerse in the warm sugar syrup for 15 |
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6
Done
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Remove with a slotted spoon and serve warm. |
