Rasmalai Pancakes

These rasmalai pancakes make a delicious Indian-fusion breakfast: thick and fluffy cottage cheese pancakes soaked in fragrant saffron milk!

Course Breakfast, Dessert

Cuisine fusion, Indian

Prep Time 10

Cook Time 15

Total Time 25

Servings Serving

Calories 585kcal

Author Shivani Raja

1/2 cup/ 115 ml Milk semi-skimmed or full fat milk, for dairy-free option use canned coconut milk
3-4 Green Cardamom pods (elaichi)
1.5 tbsp Sugar
5-6 strands Saffron

First prepare the rabdi (sweet milk) by adding the milk, split cardamom pods and sugar to a saucepan over low-medium heat.
Once the milk is simmering, add one tbsp of the warm milk to a small bowl with the saffron strands. Set this aside for a few minutes for the saffron to bloom.
Add the saffron to the pan with the milk, and cook until bubbling. Turn off the heat and set aside.
Next, prepare the pancakes. If you prefer, blend the cottage cheese until smooth. Add to a mixing bowl with the egg, ground cardamom, self raising flour, melted butter, sugar, rose water and milk.
Mix until just combined - the batter is thicker than usual pancakes.
Heat a nonstick frying pan over low-medium heat and grease with a little butter. add 1-2 tbsp of the pancake batter to the pan and spread into a circle. The batter is thick and you want to keep the pancakes thick and fluffy, so don't spread it out too much.
Once the pancake is matte on top, flip it over to cook on the other side until golden. Repeat with the remaining pancake batter.
To serve the rasmalai pancakes, place some pancakes on a plate and pour over the warm saffron milk. Garnish with chopped pistachios, rose petals and saffron strands. Enjoy with a cup of steaming masala chai!

*If you do not have self-raising flour, you can make your own using 50 grams of plain flour + 2/3 tsp baking powder.

Pre-prepared rasmalai pancakes will last for 2 days in the fridge in an airtight container. Store the saffron milk and pancakes separately, and reheat well before serving.