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. ---------------------------------------------------------------------------
Nutrition
Ingredients
