Butternut Squash + Rice Flour Pancakes

Name: Butternut Squash + Rice Flour Pancakes (Kaka Kadu Halvai)
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: Makes 20 patties, serves 6 to 8
Cuisine: Iranian
Ingredients: 1 tablespoon dried rose petals; 3 cups/450 g rice flour mixed with 1 teaspoon fine sea salt; 3 lb/1.3 kg butternut squash or 2 x 15 oz/425 g cans of pumpkin; ½ cup/100 g sugar; ½ cup/120 g grape molasses or maple syrup, warmed up.; 2 tablespoons walnuts, toasted and coarsely chopped; 2 tablespoons slivered pistachios; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; 1 teaspoon ground cinnamon; 2 teaspoons ground cardamom; 2 eggs; ¾ cup/180 g plain yogurt; 2 in/5 cm fresh ginger, peeled and grated, or 1 teaspoon ground (optional); 2 teaspoons baking powder; ¾ cup/90 g walnuts

Kaka Kadu Halvai

Preparation info

Makes 20 patties, serves
6 to 8

Difficulty
Medium
Ready in
40 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

These pancakes are sweet, nourishing, and gluten-free. They are a popular Gilani snack, which I’d tasted at the stall of a street vendor when traveling through the area. I‘ve used grape molasses for the syrup, and toasted walnuts, pistachios, and rose petals as a garnish, just as they do around the Caspian.

Ingredients

Butternut Squash

3 lb/1.3 kg butternut squash or 2 x 15 oz/425

Asia
Iran
Snack
Gluten-free
Vegetarian

Method

For the butternut squash: Preheat the oven to 450°F/230°C. Cut the butternut squash in half, lengthwise, and remove the seeds using a spoon. Oil a rack and place it in a rimmed sheet pan, then place the butternut squash halves, face down, on the rack, and