Recipes

Achal Cashews

Pancake with Cashew and Apricot Filling

Pancake 

Flour    50 gm
Cornflour   50 gm
Egg       1 no
Milk      150 ml
Salt        2 gm
Sugar     5 gm
Nutmeg        a pinch
Butter     30 gm

Filling: 

Dry apricot    150 gm
Cashew, split  150 gm
Butter     50 gm
Water       200 ml
Sugar   75 gm
Fig, chopped 50 gm
Cinnamon     1 stick

Method:

1. Soak apricot overnight and deseed. Chop the pulp.
2. Make a thin pancake batter with the given ingredients and keep for 1 hour. Then prepare 4 pancakes, finish with butter and keep aside.
3. Cook together apricot pulp, cashewnut, water, butter, cinnamon stick and sugar until the mixture starts leaving the edges of the pan.
4. Discard cinnamon stick and add fig; cook for a few minutes. Allow to cool.
5. Keep 1/4th of the filling in each pancake and fold into triangle shaped envelop.
6. Cut into 3 pieces and serve with dessert sauces (fruit based), garnished with glazed fig.

Portion size: 150 gm.

Portions: 4.

 

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