Ingredients

• 2 cups - plain flour
• 1/4 tsp - baking soda
• 1/2 tsp - salt
• 1.5 to 2 cups - milk
• 1 tbsp - ghee, melted
• 1/4 tsp - vanilla essence
• ghee for shallow-frying
• 1 cup - coconut, finely scraped
• 1 cup - sugar, powdered
• 15 - almonds
• 15 - cashews
• 15 - pistachios
• 2-3 - walnuts
• 20 - raisins
• 1/2 tsp - cardamom powder
• Some honey or golden syrup

How to Make Rolled Pancakes

• Grate almonds, cashews, pistas and walnuts. Do not powder them too finely.
• Add all other ingredients and mix well. Keep mixture aside.
• Make a pouring batter out of ingredients for batter.
• Keep aside for 30-40 minutes.
• Make thin pancakes, like dosas on a non-stick tawa or iron griddle.
• Use ghee for shallow frying to a light golden.
• Place a tbsp of filling along a length of pancake.
• Roll into a cylindrical or conical shape.
• Repeat for remaining pancakes.
• Arrange all in a shallow serving tray, warm in microwave before serving.
• Drizzle honey or syrup just before serving.