Carrot Pancake Sizzler, Carrot Halwa Pancake Sizzler Recipe
by Tarla Dalal

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The moment you think of Sizzlers the image that comes to mind is a savoury treat with scrumptious snacks, pasta, noodles or rice, loads of veggies, pungent sauces and perhaps cheese too. Here is something that is totally off the beaten track.

This Carrot Pancake Sizzler is the ultimate treat for the sweet tooth. A moderately hot sizzler plate is loaded with pancakes that are stuffed with carrot halwa and drowned in rabdi. The combination of textures, as well as the complementary flavours of carrot halwa and the milky rabdi, are a real treat to the palate. Surely, a special Occasion deserves a memorable dish like this!

Carrot Pancake Sizzler, Carrot Halwa Pancake Sizzler Recipe recipe - How to make Carrot Pancake Sizzler, Carrot Halwa Pancake Sizzler Recipe

For The Pancakes
1/4 cup plain flour (maida)
1/4 cup cornflour
5 tbsp milk
a pinch of salt
melted butter for greasing

For The Rabdi
1 1/2 cups full-fat milk
2 tbsp sugar

For The Carrot Halwa
1 1/2 cups thickly grated carrot
1 tbsp ghee
1/4 cup sugar
2 1/2 tbsp milk powder
1 tsp almonds (badam) slivers
a pinch of cardamom (elaichi) powder

For The Garnish
2 tbsp almond (badam) slivers

Method
For the pancakes

Combine all the ingredients along with approx. ¼ cup of water in a deep bowl and mix well till no lumps remain to make a batter of pouring consistency.
Pour a spoonful of the batter on a greased non-stick tava (griddle) and rotate in a circular motion to get a 100 mm. (4”) diameter thin circle.
When the crêpe begins to peel off, turn the pancake around and cook on the other side till light golden brown in colour.
Repeat steps 2 and 3 to make 3 more pancakes. Keep aside.

For the carrot halwa

Steam the carrots in a steamer over boiling water for 4 minutes. Keep aside.
Heat the ghee in a deep non-stick kadhai, add the carrots and sauté on a medium flame for 3 to 4 minutes, while stirring continuously.
Add the sugar, mix well and cook on a medium flame for 4 to 5 minutes or till the water is almost absorbed, while stirring continuously.
Add the milk powder and cook on a medium flame for 1 minute, while stirring continuously.
Sprinkle the almonds and cardamom powder on top and mix well mix well and keep aside.

For the rabdi

Heat the milk in a deep non-stick pan, on a medium flame till it comes to boil.
Simmer and cook for approx. 7 to 8 minutes or till the milk reduces to ½ its quantity, while stirring and scrapping the sides of the pan continuously.
Add the sugar and simmer for another 5 minutes or till the milk thickens. Keep aside.

How to proceed

Divide the carrot halwa into 4 equal portions and keep aside.
Put one portion of the halwa on each pancake and roll them up tightly.
Lightly heat a sizzler plate till hot (but not red hot as for the other sizzlers).
Arrange 2 stuffed pancake rolls on top.
Pour half the rabdi over the pancakes.
Repeat steps 3 to 5 to make 1 more sizzler plate.
Serve immediately garnished with almond slivers.