1- For the pancake

    • 1 cup all-purpose flour/Maida
    • 1/2 cup Milk powder
    • 1 tbsp. fine rava
    • 1/4 tsp baking soda
    • ghee or oil for shallow frying
    • 1/4 cup or LESS of milk for mixing.


Sift flour, rava, milk powder and baking powder together. Make a batter by adding cool milk. It should be like pancake batter, a pouring consistency. Leave aside for 10-15 minutes.

Heat oil/ghee in a pan; drop 1 scoop of batter in hot ghee/oil so that you get a flat circles or disc of approximately 3 inch. Fry until brown on both sides with crisp edges.

Drop the pancakes/puri in the sugar syrup.

2- For sugar syrup


Boil sugar and water together to 1 thread consistency. To test this, dip a wooden spoon in syrup, touch it with a forefinger carefully, it will be very hot! Press fore-finger against your thumb and gently tease them apart. You should get one wire stretching between finger and thumb. Two wire consistency is too thick for this dish. Add cardamom powder to the syrup; keep it warm on low heat.

3- For rabbi panna cotta

    • 1 cup milk
    • 1 cup cream
    • 1/2 over ripe banana
    • 1 tsp saffron powder 
    • 1/4 cup sugar
    • 1 packet gelatin powder


In a sauce pan (heavy bottomed) add milk, cream, saffron and sugar. After milk begins to boil, add banana and lower the flame – let it boil for an hour. You will have a nice thick milk almost pasty. Make sure flame is low and you keep stirring – burnt milk does not taste good.

Now you can use this and add gelatin or if you want a very creamy consistency – blend it till you homogenize the rabdi.

Take one packet of gelatin (little less than 1 tbsp) add it to warm water let it sit for a min till it dissolves, strain it into the rabdi and dish out the rabdi into individual molds.

Refrigerate for 4-6 hours, unmold the panna cotta.

Serve with malpua on dessert plates, with malpua on the bottom, rabdi panna cotta on top and drizzled with saffron syrup and garnished with pistachio.