mishti – sweetrelishh

Ingredients

For The Coconut Filling

Coconut – 1/2 lb
Sugar – 1/2 cup + 2 tbsp
Jaggery pieces – 1/4 cup
Milk – 1/2 cup
Ghee – 1 tbsp

For The Crepe Batter

Flour – 1 cup
Semolina – 1/2 cup
Rice Flour – 1/2 cup
Milk – 1 1/2 to 2 cups
Sugar – 1 1/2 tbsp
Salt – a pinch
Ghee or oil for frying

For Garnish

Kheer or Rabdi ( optional )

Yield : 14 – 16

Method

Take a large pan and heat on medium flame.
Add ghee, grated coconut , milk , sugar and jaggery. Stir constantly to prevent burning at the bottom.
Cook on a low-medium flame until the mix comes together in a mass. The process will take 20 – 30 minutes.
Take a large bowl and mix all dry ingredients under crepe batter. Now add milk gradually and combine with a whisk to create a smooth lump free batter.
Now take a non-stick pan , add oil or ghee , put it in medium flame.
Pour a ladle full of batter and spread it evenly by tilting the pan.
Place the freshly-prepared filling lengthwise at the centre of the circle and roll it up.
Fry till they are light golden brown in color.
Drizzle the crepes with kheer or rabdi and serve warm or at room temperature.

Method

Rinse and then soak 1 cup of Urad Dal in enough water for at least 5-6 hours.

Drain and grind it to a smooth paste by adding little or no water.

Pour the batter in a bowl , add a pinch of salt, fennel seeds and 1/4 tsp baking soda , and beat it for 5-7 minutes or until fluffy.

Now make sugar syrup. Take sugar , jaggery , water and lemon juice (lemon juice prevent sugar solution from crystallizing) in a pan and boil until sugar is dissolved in water then simmer it for around 10-15 minutes.

In a deep frying pan, heat enough oil to fry the lentil fritters.