Pancake with gulkand filling

Ingredients

1) For the pancakes :

• 100 g flour
• 250 ml milk
• 3 eggs
• 20 g sugar
• 25 ml oil
• A pinch of salt

2) For the gulkand filling :

• 100 g sugar
• 100 g water
• 75 g gulkand ( available in supermarkets )
• 10 g cornflour

3) For the caramel sauce :

• 100 g sugar
• Juice of ½ a lime
• 70 ml water

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Preparation

• 1) Mix all the ingredients to form a smooth paste. Heat a shallow pan. Pour enough of the above mixture ( one ladle ) onto pan to form a thin layer. Cook till the pan cakes turns lightly brown.
• Make more pancakes and keep aside.
• 2) Boil sugar and water. Add gulkand to it and continue to boil. Let the water reduce to one ? third of the quantity, to allow the flavor of gulkand to get extracted.
• Add a little water to the corn flour, mix well and add the corn flour paste to the gulkand mixture.
  
• 3) Mix sugar and lime juice with 10 ml of water and caramelize on low heat. Add remaining 60 ml water to get a thick consistency.
• To assemble : Place a pancake on a plate surface. Spread a little gulkand filling on it and roll it tightly , taking care that the filling does not spill out . Similarly assemble the remaining pancakes. Pour caramel sauce on one end of the rolled pancake. Serve.

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