Panineer Petti

---∞--- just cook it ---∞---

First part - make pancake batter

1. Whip 2 egg,  1 cup whole milk, 1 cup flour, 1 pinch salt, 1 tbsp sugar, 1 tsp melted ghee and ½ tsp yellow food colour (optional) to make a thin pancake batter. Add more milk if needed.

Second part - make sugar syrup

1. Heat 1 cup water.

2. Add 2 cup sugar and 1 tbsp rose water to make a watery sugar syrup.

Third part - make egg filling

1. In a bowl, whip 4 egg, 4 tbsp sugar, ½ tsp cardamom powder and 4 tbsp milk.

2. In a cooking pan, heat 1 tbsp ghee. Add 1 tbsp chopped cashew nut and 1 tbsp kismis. Saute for a minute.

3. Add the whipped egg mixture and keep stirring to form a scrambled egg consistency.

Fourth part - make "Panineer Petti"

1. In a frying pan, add ¼ tsp ghee or butter and pour a thin layer of pancake batter to make a thin layer of pancake. Remove this pancake from the pan onto a dining plate. Add 2 tbsp of egg filling to the middle of the pancake and fold all corners to make it into a box shape or "panineer petti".

2. In the frying pan, add ghee or butter and pour a thin layer of pancake batter to make another thin layer of pancake. Remove this pancake from the pan onto another dining plate. Add 2 tbsp of egg filling to the middle of the pancake and place the "Panineer Petti" upside down on top of the pancake and fold all corners.

3. Repeat this procedure to make multiple layers of pancakes and egg fillings in between. Your "Panineer Petti" should become bigger and bigger. You can make one big "Panineer Petti" and cut into pieces to serve or make small ones (2 or 3 layers) to serve it individually to guests!

4. In a dessert bowl, place the "Panineer Petti" in the middle. Add sugar syrup on top as needed. Add chopped pistachio and serve.