Wheat pancakes with black peppercorns

Name: Wheat pancakes with black peppercorns
Yield: Makes 12
Cuisine: India
Ingredients: sunflower or light olive oil, for shallow-frying; whipped cream and seasonal fresh fruit, to serve; whipped cream and seasonal fresh fruit, to serve; 115 g/4 oz palm sugar (jaggery) or soft dark brown sugar; 250 ml/8fl oz/1 cup milk; 75 g/3 oz/⅓ cup full-fat (whole) natural (plain) yogurt; 2.5 ml½ tsp freshly grated nutmeg; sunflower or light olive oil, for shallow-frying; 75 ml/2 ½fl oz/⅓ cup water; 115 g/4 oz palm sugar (jaggery) or soft dark brown sugar; 115 g/4 oz palm sugar (jaggery) or soft dark brown sugar; 2.5 ml/½ tsp ground cardamom; 5 ml/1 tsp ground black pepper; 115 g/4 oz/1 cup self-raising (self-rising) flour; 115 g/4 oz/⅔ cup semolina

Preparation info

Makes
12

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Many varieties of Malpuas are made all over the sub-continent. This central Indian version, with sweetness from palm sugar and spiciness from crushed black pepper, offers a different taste sensation from other versions. Serve on their own with after-dinner coffee or as a dessert topped with cream and fruits.

Ingredients

115 g/4 oz/⅔ cup semolina
115 g

Asia
India
Central India
Dessert
Vegetarian

Method

Dry-roast the semolina in a heavy pan for about 10 minutes, until it is golden brown, stirring constantly.
Transfer the semolina to a mixing bowl then add the flour, ground black pepper, cardamom and nutmeg. Mix well, then add the yogurt