We all know that Eid announcement often tend to fall on the eleventh hour, leaving barely any time to prepare traditional slow cooked desserts.
Looking for a last minute sweet dish recipe for Eid that comes together soon enough with ingredients that are easily available at home? Try Walnut And Jaggery Rotis. You will not be disappointed!
Walnut & Jaggery Roti
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
For The Roti
1 cup plain flour (maida)
¼ tsp salt
2 eggs, beaten
1 tbsp melted butter
1¼ cup milk
Oil or butter for greasing
For The Sauce
1 cup milk
½ cup jaggery
½ cup walnut halves
For The Garnish
Honey to drizzle
Edible flowers
Walnut halves
Method
For The Roti
- Place all the ingredients in a large mixing bowl and mix them well.
- Heat a non-stick pan on a medium flame and grease it with a few drops of oil or butter.
- Pour a ladle full of the flour batter on to the hot pan to make a medium sized pancake. Cook on that side for about two minutes, grease the top of the pancake with a little more oil or butter and flip the pancake. Cook the other side for two more minutes. Remove from the pan and place it on a kitchen paper to cool. Make all the pancakes in a similar manner.
For The Sauce
- In a separate pan, heat the jaggery and milk from the list of sauce ingredients on a medium flame. Stir until the sauce thickens.
- Once you have the desired consistency (it should not be watery), turn off the heat and add in the walnuts.
Assembly
- Place the roti pancakes on your serving plate and drizzle the jaggery-walnut sauce over them.
- Garnish with more walnut halves, honey and edible flowers and serve.
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