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