Recipe

Chandrakanthalu - Sweet Stuffed Pancakes

Divine Delights: Heavenly Sweet Stuffed Pancakes from India

4.5 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.

Dessert› Deep-fried Dessert› Chandrakanthalu

Asian cuisine› Indian cuisine

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

1 cup (240ml) rice flour 1 cup (240ml) rice flour
1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
1 cup (240ml) water 1 cup (240ml) water
1/2 cup (100g) jaggery, grated 1/2 cup (100g) jaggery, grated
1/2 cup (50g) grated coconut 1/2 cup (50g) grated coconut
1/4 cup (30g) mixed nuts (cashews, almonds, pistachios), finely chopped 1/4 cup (30g) mixed nuts (cashews, almonds, pistachios), finely chopped
1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
A pinch of saffron strands A pinch of saffron strands
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

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.
2.
In a separate bowl, mix the grated jaggery, grated coconut, mixed nuts, cardamom powder, and saffron strands. Set aside.
3.
Heat a non-stick griddle or skillet over medium heat and lightly grease it with ghee.
4.
Pour a ladleful of the batter onto the griddle and spread it into a thin, round pancake.
5.
Cook until the edges turn golden brown, then flip the pancake and cook the other side until golden as well.
6.
Remove the pancake from the griddle and place it on a flat surface.
7.
Spread a generous amount of the jaggery-coconut-nut filling on one side of the pancake.
8.
Roll the pancake tightly, enclosing the filling, and cut it into bite-sized pieces.
9.
Repeat the process with the remaining batter and filling.
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.