Millet pancakes with strawberries and cream
A typical dessert of Bangalore, this was on the menu at Tuluva Restaurant in Hampi, where the kitchen made them with red millet flour instead of the usual wheat flour to excellent effect. Instead of making rabdi, which is sweetened milk cooked until it has reduced to cream consistency, I serve the little pancakes with rich pure cream for a decadent flourish. 150g millet flour (bajri flour)
1 tablespoon caster sugar
1 teaspoon baking powder
½ teaspoon ground cardamom
1 teaspoon ground fennel ½ teaspoon salt ¾ cup (180ml) evaporated milk 3 tablespoons melted ghee
1 cup (250ml) Sugar Syrup (recipe below) 2 tablespoons rich pure cream
250g strawberries, hulled, to serve
1 Mix flour, sugar, baking powder, spices and salt in a bowl. Stir in evaporated milk to make a thick batter – aim for the same consistency as a pancake batter.
2 Heat ghee in a non-stick frying pan over a medium heat and drop heaped tablespoonfuls of batter into the pan, a few at a time. Make them the same size as a pikelet (about 5cm in diameter).
3 Cook for 2 minutes, then flip over and cook other side for 1 minute. Remove from pan and set aside. Repeat until batter is used.
4 Heat the Sugar Syrup in a clean saucepan over a low heat. When warm, add pancakes and leave to soak for 2 minutes. Turn off the heat, remove pancakes and serve warm, topped with rich cream and strawberries.