Recipe for making a Mango Pancake.
Ingredients
For Vermicelli custard sauce
Ghee or butter 1tsp
Vermicelli 1/2cup
Milk 500ml
Vannilla custard Powder 2tbsp + milk 1/4cup
Sugar 1/4cup
Condensed milk 2tbsp
Pistachios 2tbsp
Cashewnuts 2tbsp
Almonds 2tbsp
Cardamom Powder 1/4tsp
Ripe mango 2nos
For pancake
Milk 1cup
Egg 2nos
Sugar 2tsp
Salt 1/4tsp
Corn flour 1tbsp
Flour 1cup
Saffron a pinch
Whipped cream
Ripe mango
Pomegranate
Preparation
Prepare Mango Puree: Cut the mango into pieces, remove the seeds and blend it in a mixer.
Prepare Custard Cream: Cook semiya in a pan, Mix milk and custard powder in a bowl and cook on low flame until it thickens. Add sugar, condensed milk, and nuts and mix well. Add mango puree, cook it well, then turn off flame
Prepare Mango Pancake Batter: Blend milk, eggs, sugar, salt, cornflour, all purpose flour, saffron, and water in a mixer.
Heat a pan and add butter. Pour the batter and cook until it sets.
Assemble the Mango Pancake: Spread whipping cream on the pancake, add mango pieces and fold the pancake.
Serve the Mango Pancake with custard cream.
For details watch video
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