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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare a dough with the flour, egg and water. | 2. Pinch off small portions (balls) of the dough. | 3. Flatten each ball. | 4. On a dusted surface, with the help of a rolling pin, make soft and thin pancakes. | 5. Grind to a fine texture, the dates, cashewnuts and the walnuts in a mixer. | 6. Put the ground mixture in the centre of each of above prepared pancakes. | 7. Then fold the edges of each pancake to the centre (it should resemble an envelope) and seal tightly. | 8. Shallow fry each pancake in hot oil till golden brown. | 9. Drain on clean paper towels. | 10. Keep aside. | 11. Now prepare the butterscotch. | 12. For this, grease a plate and a small saucepan. | 13. Cook 60 gms of sugar and 1 tsp. | 14. of water till fully golden brown in the saucepan. | 15. Stir 2 tsps. | 16. of golden syrup and 1 tsp. | 17. of butter or margarine into the sugar-water mixture. | 18. Pour on the prepared plate to harden. | 19. Once hardened, break up the butterscotch toffees'. | 20. Garnish each pancake with the butterscotch toffee and vanilla ice cream. | 21. Cut into quarters. | 22. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
date	100		chopped	41454.0	11029.41	360.15	57.33
cashew	25		chopped	-	-	-	-
walnut	25		chopped	48178.0	0.0	0.0	5450.0
wheat flour	100		refined	40800.0	8636.4	1585.2	300.0
egg	1		beaten	71.5	0.36	6.28	4.755
butterscotch chip	100	g		89.0	0.0	19.8	0.5
vanilla ice cream	1	scoop		-	-	-	-
sugar	60			48358.8	12095.76	0.0	0.0

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