There is a very funny story behind making this dish.While I prepared the filling with grated carrots my daughters friend were at home and they ate up almost all the filling leaving little for me to use in the dish.I then added milk and thickened it with carrots to add up to the existing filling which I have.You can make the filling only with thickened sweetened milk or caramelized desiccated coconut also.
1.Refined flour (2 cups)
2.Semolina (1 cup)
3.Milk (as per your requirement)
4.Saffron (few strands)
5.Cardamon (2 to 3)
6.Grated date palm jaggery(nolen gur) or Sugar
8.Grated coconut (1/2 cup)
9.Clarified butter or ghee or oil (1/2 cup)
1.Add 2 tbsp of clarified butter in the wok and add carrots and coconut into it.
2.Fry over medium heat
3.Add 1/2 cup sugar and stir,until the sugar has melted and started to caramelize. continue to stir until the carrot is cooked .Add little more clarified butter or ghee if you want.
4.Add saffron and cardamom seeds into it.
5.stir till the mixture does not leave the sides of the pan.You can use the filling like this now.
6.Add 1 cup of milk and allow to reduce it till the filling becomes semi dry.keep the filling aside
1.Mix refined flour and semolina and add milk to soak for 10 minutes.
2.Then make a thin batter ,like pancakes by stirring it with more milk.
3.Leave it for more 15 minutes.
4.Add molten jaggery or powdered sugar and mix.
1.In a hot pan add a tbsp of oil and add two laddles of the batter.Rotate the pan with your hands to spread it to form a round pancake.
2.Add the filling to the center of the pancake and fold it like a roll.
3.Serve it hot or chilled.