Ingredients with Measurements:
- 1 cup grated carrots
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup sugar
- 1/4 cup ghee (clarified butter)
- 1 tsp cardamom powder
- 1/4 cup chopped cashews
- 1/4 cup raisins
- Pinch of salt
Special equipment needed:
- Non-stick pan
- Spatula
- Mixing bowl
- Grater
Step-by-step instructions:
1. In a non-stick pan, heat ghee over medium heat.
2. Add grated carrots and sauté for 5-7 minutes until they are soft.
3. Add milk and cook for another 5-7 minutes until the milk is absorbed and the mixture thickens.
4. Add sugar, cardamom powder, cashews, and raisins. Mix well and cook for another 2-3 minutes.
5. Remove from heat and let it cool down.
6. In a mixing bowl, combine all-purpose flour, semolina, and a pinch of salt. Mix well.
7. Add the cooled carrot mixture to the dry ingredients and mix well.
8. Add water as needed to make a smooth batter.
9. Heat a non-stick pan over medium heat.
10. Pour a ladleful of batter onto the pan and spread it evenly.
11. Cook for 2-3 minutes until the bottom is golden brown.
12. Flip the pancake and cook for another 2-3 minutes until the other side is also golden brown.
13. Repeat the process for the remaining batter.
14. Serve hot with a dollop of ghee and chopped cashews on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 pancakes
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 5g
Fiber: 2g
Sugar: 14g
Substitutions for ingredients:
- You can use almond milk instead of regular milk for a vegan version.
- You can use coconut sugar instead of regular sugar for a healthier option.
- You can use any nuts of your choice instead of cashews.
Variations:
- You can add grated coconut to the batter for a coconut flavor.
- You can add mashed banana to the batter for a banana flavor.
- You can add cocoa powder to the batter for a chocolate flavor.
Tips and tricks:
- Make sure the carrot mixture is completely cooled down before adding it to the batter.
- Add water slowly to the batter to avoid lumps.
- Do not overmix the batter as it can make the pancakes tough.
- You can adjust the sugar according to your taste.
Storage instructions:
You can store the leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
You can reheat the pancakes in a microwave or on a non-stick pan.
Presentation ideas:
Serve the pancakes on a plate with a dollop of ghee and chopped cashews on top.
Garnishes:
Chopped cashews, chopped pistachios, chopped almonds, grated coconut
Pairings:
Masala chai, coffee, hot chocolate
Suggested side dishes:
Fresh fruit salad, yogurt, whipped cream
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the pancakes are sticking to the pan, add more ghee to the pan.
Food safety advice:
Make sure the carrots are washed and cleaned properly before grating.
Food history:
Gajar ka halwa is a popular Indian dessert made with grated carrots, milk, sugar, and ghee. It is usually served during festivals and special occasions.
Flavor profiles:
Sweet, nutty, and aromatic
Serving suggestions:
Serve the pancakes hot with a dollop of ghee and chopped cashews on top.
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Region: Indian