Carrot Stuffed Pancakes With Rabdi


Remember when Bowling for Soup begged us to remember when “music still on MTV”? That’s how we feel about the Food Network. All of the recipes have been replaced with increasingly ridiculous challenges and games. Although we have jealous respect for the chefs who can turn a radish into ice cream, sometimes the heart wants to see one chef make one dish without risking her/his life in the kitchen. Luckily for the writer of this article, her family recently got Food Food Network, an Indian cooking channel with gems like Turban Tadka and Pure Sin. Nandini’s favorite show, however, is Sanjeev Kapoor’s Kitchen, hosted by legendary chef Sanjeev Kapoor.

For a Sunday morning treat, Nandini and her mom decided to try out one of Kapoor’s breakfasts:  Carrot Stuffed Pancakes With Rabdi. Rabdi is an Indian sweet dish likened to a sweet milk pudding.

Carrot Stuffed Pancakes With Rabdi

Ingredients (adapted from Sanjeev Kapoor’s Kitchen)
For pancake:
3 tablespoons of white flour
2 and 1/2 tablespoons of milk
1/4 teaspoon of ghee
few strands of saffron, optional

For carrot filling:
1/2 cup of grated carrots
1/4 cup of dried milk powder
1/2 tablespoon of brown sugar
10 almonds, finely ground
1/2 teaspoon of butter

For rabdi:
2 cups of milk
1 slice of white bread, pulsed into crumbs
1 tablespoon of brown sugar

Instructions (adapted from Sanjeev Kapoor Kitchen)
In a small bowl, mix flour, 2 and 1/2 tablespoons of milk, ghee and saffron until batter is slightly thinner than traditional pancake batter. Set aside.

In a nonstick pan, heat up half a teaspoon of butter and add carrots. Sauté for one minute and add three tablespoons of water. Cover and cook for five minutes.

Once cooked, add almonds and milk powder and remove from heat immediately. Set aside.

Heat 2 cups of milk in small pot, and once it comes to a boil, reduce the heat to medium temperature and add bread crumbs. Stir for ten minutes, until dense. Remove from heat and add brown sugar.

To make pancake, heat up a nonstick pan on medium temperature with half a teaspoon of butter. Spread batter with a spoon, making a circle. Stop spreading once the batter is thin, but not broken. Flip the crepe with a spatula once batter begins to puff. Remove from heat, set on plate, and fill with carrot mixture. Drizzle rabdi on top.

We urge our Spork-y friends to try this out. The pancake is more like a crepe, but the rest of this dish tastes unlike any breakfast we’ve had. It tastes like a combination of carrot halwa and warm vanilla pudding. Although the ingredient list is long and the instructions are pretty involved for breakfast, might we advise you to serve this at a brunch with your most adventurous friends? If anything, you’ll be able to use all the carrots you were going to throw out after the Sabra Hummus recall. Bon appetit!

Post and Photo by Nandini Ahuja. Recipe adapted from Sanjeev Kapoor’s Kitchen.