FOR THE PANCAKE:
250ml milk
3 eggs
100g flour
25ml oil
20g sugar
A pinch of salt
FOR THE GULKAND FILLING:
100g sugar
75g gulkand (available in grocery shops)
10g corn flour
FOR THE CARAMEL SAUCE:
100g sugar
Juice of ½ a lime
70ml water
METHOD:
Prepare the Pancake: Mix all the ingredients to form a smooth paste. Heat a shallow pan. Pour enough of the above mixture onto the pan to form a thin layer. Cook till the pancake turns light brown. Make more pancakes and keep aside.
Prepare the Gulkand Filling:
Boil sugar and water. Add gulkand to it and continue to boil. Let the water reduce to 1/3 of the original quantity, to allow the flavour of gulkand to get extracted. Add little water to the cornflour , form a paste then add it to gulkand mixture.
Prepare the Caramel Sauce:
Mix sugar and lime juice with 10ml of water and caramelize on low heat. Add another 60ml water to get a thick consistency.
Place a pancake on a plain surface. Spread little gulkand filling on it and fold it in half. Similarly prepare the other remaining pancakes. Pour caramel sauce in a zigzag way and serve.
NOTE: The recipe is by Pastry Chef Prabhakar, Renaissance Hotel, Mumbai.