Ingredients
- All-purpose flour 150 gm
- Sugar 400 gm
- Egg yolks, beaten lightly 10
- Nutmeg/cardamom powder quarter tsp
- Ghee 100 gm
- Coconut milk powder 200 gm
- Water 350 ml
- A pinch of salt to taste
Cooking Directions
- Mix coconut milk powder with water, using a whisk to make a homogeneous liquid.
- Heat the mixture on low heat and gradually dissolve sugar in it.
- When sugar dissolves completely turn off the flame and leave the saucepan to cool.
- At room temperature, mix in egg yolks a little at time, gradually add the remaining ingredients except the ghee.
- Mix till you attain a smooth batter.
- Strain to remove any lumps.
- Smear three tbsp of ghee in an eight-inch round baking pan, making sure it spreads evenly throughout the base and the sides.
- Pour a cup of batter into the tray and bake for six to eight minutes or till the surface gets golden tinge.
- Pour one tsp ghee over baked layer and then pour three quarters of cut of batter over it, bake again till golden in color.
- Make seven such layers, baking each layer in the oven till golden.
- When the entire batter is used up let the pancakes cool.
- Now remove to a plate.
- Leave to set for at least 10 to 12 hours, cut into slices and serve.
