|Semolina||45 Gram (Suji)|
|Sodium bicarbonate||1 Pinch|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sliced pistachios||2 Tablespoon|
|Cardamom||6 , powdered|
|Water||3⁄4 Cup (12 tbs)|
|Rose essence||3 Drop|
|Sliced glazed cherries||1 Tablespoon, sliced|
|Green grapes||2 Tablespoon, halved|
Sift together flour, semolina and soda.
Combine with khoya and cardamom.
Add water to make a thick batter.
Stir just enough to mix.
Combine sugar and water in a pan and place the pan on fire.
Stir till sugar dissolves.
When it comes to a boil sprinkle milk to clarify syrup.
Strain the syrup.
Bring it to boil once again.
Remove from fire.
Melt one teaspoon ghee in a frying pan on low heat.
Pour 1/2 tablespoon batter, gently spread with the back of a spoon to make a thick pancake.
When the bottom is brown and top dry, turn the pancake to brown the other side.
At a time make three pancakes.
If possible, move the pan on fire to brown the pancakes evenly.
Transfer the pancakes to the syrup and keep them in syrup, turning once, till next batch is ready to be dipped.
Finish the batter in this manner.
Arrange pancakes on a serving plate.
Apply silver foil in the centre on each one.
Garnish with nuts and fruits.