This recipe is copyright Mrs Singh senior! It is a very simple dessert but a firm family favourite in the Singh household when we were growing up. It is a classic north Indian home recipe that has a million variations and each family believes theirs is the best.
250g plain flour
Enough milk to make a smooth pouring batter (about 500ml)
½ tsp ground green cardamom
2 tablespoon of golden raisin
1/2 banana mashed (optional)
Vegetable oil, for deep frying
Mix together all the ingredients to make a smooth batter, then set aside in the fridge for 2-3 hours to allow the flavours to develop.
Pour the oil into a wok to a depth of around 5cm, then heat to medium-hot.
Mix the batter using a spoon, then pour a spoonful of the batter into oil to deep-fry for 3-4 minutes until the edges are crisp and the middle of the pancakes are still soft. Turn over halfway during the cooking process when the underside is golden and crisp.
Drain using a slotted spoon, let cool for a minute or so, then serve with ice cream of your choice or on its own. This mixture will make approximately 20 pancakes.