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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the filling:. | 2. Mix corn flour gradually with milk and sugar then bring it to boil in a medium sized, heavy bottomed pan. | 3. Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold. | 4. To make the dough:. | 5. Mix all the ingredients and allow to sit for 30-40 minutes. | 6. Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side. | 7. After cooking all of the pancakes, let them cool a little. | 8. To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed. | 9. Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	2 1/4	cups		-	-	-	-
yeast	6		dried	66.6	7.3512	8.5968	0.324
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
milk	1 1/2	1/2	skim	828.0	19.944000000000003	8.244	85.824
water	1 1/2	cups		0.0	0.0	0.0	0.0
milk	2	cups	skim	828.0	19.944000000000003	8.244	85.824
cornflour	7 1/2	1/2		-	-	-	-
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
double cream	3	tablespoons		-	-	-	-
rose water	2	tablespoons		0.0	0.0	0.0	0.0
vanilla essence	1	teaspoon		-	-	-	-
pistachio	1	cup	chopped	688.8	33.4191	24.7968	55.7436

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.