Malawax (Cardamom Crepe) Recipe

Step 1

In a blender, combine the flour, milk, egg, sugar, cardamom and salt. Add 1 cup liquid and blend until smooth. Transfer to a big bowl and grab a ladle.

Step 2

Using a paper towel, lightly grease a medium nonstick crepe pan, nonstick skillet or cast-iron griddle with melted ghee and keep over medium-high heat until it is well heated. Ladle throughout ⅓ cup of batter into the pan and gently swirl the pan throughout to evenly distribute the batter into a thin untrue. If using a heavier cast-iron griddle, lightly distribute the batter to cloak the bottom of the pan using a ladle. Cook for throughout 1 to 2 minutes until the batter is no longer runny and the bottom is brown or pending the malawax releases easily from the pan with a spatula.

Step 3

Just afore flipping the malawax, drizzle it with ½ teaspoon of melted ghee. Flip the malawax and cook on the uphold side for about 20 to 30 seconds, or pending the edges get crispy and small, golden pockets fade all over the malawax. Flip the malawax onto a scrutinize and sprinkle with your desired amount of sugar.

Step 4

Repeat this procedure with each malawax until the batter is finished and you have a stack of malawax. Don’t forget to distribute ghee in the pan evenly with a paper towel as obligatory between each malawax. Malawax is best eaten right away at what time it’s warm and the edges are still crisp.

Also Read: How to Make Indian Butter Chicken