Pan Cake

A delicious fusion – pancakes stuffed with crumbled boondi laddoos and rabdi

Preparation Time : 30 minutes

Cooking Time : 45 minutes

Ingredients

Refined flour (maida) 1 1/2 cups Baking powder 1 teaspoon Soda bicarbonate 1 teaspoon Buttermilk 3/4 cup Powdered sugar 2 tablespoons Oil to shallow fry Boondi Ladoos 6 medium Almonds, chopped 8-10 Raisins 1 tablespoon Cashewnuts, chopped 8-10 Rabdi 3-4 tablespoons Almonds, blanched and peeled 8-10

Method

Preheat oven to 180ºC. Sieve refined flour, baking powder and soda bicarbonate into a bowl. Add buttermilk and whisk to make a smooth batter. Add powdered sugar and mix. Heat a little oil in a pan. Pour a ladle full of batter and spread it around. Cook till the underside is lightly browned. Flip and cook till the other side is cooked similarly. Cook other pancakes similarly. Take boondi laddoos in a bowl. Add chopped almonds, raisins, cashewnuts and mix breaking the laddoos. Add rabdi and mix. Take a spring bottom cake 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. 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. Remove from the oven and unmould. Decorate with peeled almonds and serve. *****