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Recipe
Chandrakanthalu - Sweet Stuffed Pancakes
Divine Delights: Heavenly Sweet Stuffed Pancakes from India
4.7 out of 5
Indulge in the rich flavors of Indian cuisine with Chandrakanthalu, a traditional sweet dish that hails from the vibrant land of India. These delectable sweet stuffed pancakes are a true delight for your taste buds, combining the perfect balance of sweetness and aromatic spices.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if ghee is substituted with vegetable oil), Gluten-free (if using gluten-free all-purpose flour)
Allergens
Nuts
Not suitable for
Dairy-free (contains ghee), Nut-free (contains nuts)
Ingredients
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1 cup (240ml) rice flour 1 cup (240ml) rice flour
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1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
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1 cup (240ml) water 1 cup (240ml) water
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1/2 cup (100g) jaggery, grated 1/2 cup (100g) jaggery, grated
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1/2 cup (50g) grated coconut 1/2 cup (50g) grated coconut
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1/4 cup (30g) mixed nuts (cashews, almonds, pistachios), finely chopped 1/4 cup (30g) mixed nuts (cashews, almonds, pistachios), finely chopped
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1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
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A pinch of saffron strands A pinch of saffron strands
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Ghee (clarified butter) for cooking Ghee (clarified butter) for cooking
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 8g, 4g
- Carbohydrates (total, sugars): 40g, 20g
- Protein: 4g
- Fiber: 2g
- Salt: 0.02g
Preparation
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1.In a mixing bowl, combine the rice flour, all-purpose flour, and water. Mix well to form a smooth batter. Let it rest for 15 minutes.
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2.In a separate bowl, mix the grated jaggery, grated coconut, mixed nuts, cardamom powder, and saffron strands. Set aside.
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3.Heat a non-stick griddle or skillet over medium heat and lightly grease it with ghee.
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4.Pour a ladleful of the batter onto the griddle and spread it into a thin, round pancake.
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5.Cook until the edges turn golden brown, then flip the pancake and cook the other side until golden as well.
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6.Remove the pancake from the griddle and place it on a flat surface.
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7.Spread a generous amount of the jaggery-coconut-nut filling on one side of the pancake.
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8.Roll the pancake tightly, enclosing the filling, and cut it into bite-sized pieces.
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9.Repeat the process with the remaining batter and filling.
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10.Serve the Chandrakanthalu warm or at room temperature and enjoy the heavenly flavors!
Treat your ingredients with care...
- Rice flour — Ensure that the rice flour is finely ground for a smooth batter.
- Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar.
- Grated coconut — Freshly grated coconut works best for the filling, but desiccated coconut can be used as a substitute.
- Mixed nuts — Feel free to customize the nut mixture according to your preference. Toasting the nuts before chopping them enhances their flavor.
Tips & Tricks
- For a richer flavor, you can add a tablespoon of ghee to the pancake batter.
- To make the pancakes more aromatic, sprinkle a little cardamom powder on the griddle before pouring the batter.
- If the batter is too thick, add a little more water to achieve a pourable consistency.
- Serve Chandrakanthalu with a drizzle of warm honey or a scoop of vanilla ice cream for an extra indulgence.
- Leftover Chandrakanthalu can be stored in an airtight container at room temperature for up to 2 days.
Serving advice
Serve Chandrakanthalu as a delightful dessert after a traditional Indian meal. It can also be enjoyed as a sweet treat during festive occasions or as a special snack with a cup of masala chai.
Presentation advice
Arrange the bite-sized Chandrakanthalu pieces on a decorative platter, garnished with a sprinkle of chopped nuts and a dusting of powdered sugar. The vibrant colors and enticing aroma will captivate your guests.
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