Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups flour
- 1/2 teaspoon yeast
- 1 cup milk
- water
- 2 eggs
- 1 cup confectioner's sugar
- 3 tablespoons corn oil
- 1 tablespoon ground cardamom
- 1 teaspoon baking powder
- 2 cups almonds, roasted and ground
Directions
Put the flour in a bowl, add the milk, eggs, baking powder, yeast and water; mix together to form a batter set aside to rise. Grease a frying pan with a little oil, pour into the pan half a ladle of batter.
Spread the batter quickly into a thin pancake and fry over medium heat until the top bubbles, then turn over and brown the other side.
Repeat using all batter. Mix the sugar, cardamom and almonds together. Stuff each pancake with the mixture roll into finger shapes, and arrange on a serving dish; sprinkle with some ground almonds.
Category:Arabian Recipes
Category:Arabian Desserts