Beet Elanchi

beetpancake
 Ingredients
250 g flour (Type 45)
75 g sugar
25 g melted butter
3 eggs
A pinch of salt
500ml milk
1 tsp vanilla essence
For Filling
1 cup freshly grated coconut / dessicated coconut
1 cup grated beetroot
2 cups sugar
3 tbsp water/ milk
Raisins & cashews
1/2 tsp cardomom powder
Oil/ ghee for frying.
Method
Mix first five ingredients (without any lumps) in a bowl .
Add milk & stir again. Keep aside for half an hour.
If the batter is thick, add some more milk.
Heat a nonstick pan / griddle with little oil.
Pour a spoon full of batter & spread it.(in a circular way)
Cook on both sides.
***
 Gently heat sugar & water to make a syrup.
Add coconut + grated beet & keep it on medium heat.
When it becomes thick, remove from fire.
Add fried cashews & raisins.
Garnish with cardomom powder & keep aside.
***
Stuff the pancakes with the coconut-beet mix & roll as in the photo.
Repeat the same with other pancakes.
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