Ingredients:

• For the pancake:
• 2 cups – flour
• 1.5 cups – warm water
• 1 cup – Milk
• 3/4 tsp – dried Yeast
• 1 tsp – salt
• 2 tsp – Sugar
• For the ashta:
• 1 cup – Milk
• 1 tbsp – Sugar
• 2 tsp – Corn flour mixed in 1 tbsp of Milk
• 1 tbsp – ricotta cheese
• 1 tsp – rose water
• For the topping
• 2 tbsp – finely chopped Pistachios

Method:

1. First prepare the ashta. Mix all the ingredients in a pan, heat it in a medium to low heat.
2. Keep stirring without burning at the bottom of the pan.
3. The mixture will turn thick after some time, now add the rose water and take it off from heat and allow it to cool completely.
4. Now for the pancake, mix all the pancake ingredients together in a bowl without any lumps. Cover the bowl with a cling film and let it rest for 1 hour or doubled in size.
5. Once the mixture is raised, heat a non-stick pan, pour ladle full of batter in the pan and cook it in medium to low heat. Do not turn the pancakes.
6. When you can see all holes on the top, and looks dry on the top, take it off from the pan and repeat with the remaining mixture.
7. Now fold the pancakes into half, then press the sides and seal the edges till halfway. Now it looks like a pocket in the middle.
8. Fill the ashta in a piping bag and pipe it into the pancake pockets. Finally dip it in the crushed pistachios and drizzle with syrup or honey.
9. Serve this with some Arabic tea.
10. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz