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BUTTERY STUFFED PAN CAKES
Stuffed And Deep Fried Pan Cakes |
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5 Poultry Eggs.
250 grams All purpose flour.
200 grams Butter.
200 grams clarified butter (Ghee).
200 grams Sugar powder.
350 grams Refined Oil.
2 cups raw Coconut grate.
1 tea spoon cooking soda.
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Take egg white of all the eggs into a bowl. Add butter and whip vigorously until a white paste forms. Now add all purpose flour, cooking soda and the Ghee. Mix thoroughly and prepare a thick dough and Kneed well.
Take another bowl, add Coconut grate, ghee and Sugar powder. Mix well. Prepare about two inch balls with the mixture.
Prepare 4-5 inch circular, thin pan cakes with the egg-all purpose flour dough. Put coconut balls, one each in the center of each pan cake and cover. Again press them in to pan cakes. Care should be taken to see that the stuffed material does not show out.
Add oil to a deep bottomed pan and heat. Deep fry the stuffed pan cakes on medium flame until they turn to brown.
SERVE HOT.
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Preparation Time: 30 Minutes |
Serves: 3 Persons |
| Recipe Origin: India |
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Submitted by: |
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MPR> Radhakrishna
India |
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| This recipe has been viewed 3474 times. |
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