Authentic Himachali Patande with Warm Kheer
Delicate, lace-like Himachali pancakes made from sweetened wheat batter, served alongside rich, fragrant cardamom-infused rice pudding for a comforting traditional treat.
50min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a heavy-bottomed pan, bring the 1 liter of milk to a boil, then reduce heat and add the soaked basmati rice.
2
Simmer the rice and milk mixture on low heat, stirring occasionally, until the rice is completely softened and the milk reduces to a creamy consistency.
3
Stir in the 1/3 cup sugar and half of the cardamom powder into the kheer, simmer for another five minutes, then turn off the heat and keep warm.
4
In a mixing bowl, combine the whole wheat flour, powdered sugar, remaining cardamom powder, and gradually whisk in the milk or water until a smooth, thin pouring batter is formed.
5
Heat a non-stick skillet or traditional griddle over medium heat and lightly grease it with a little ghee.
6
Ladle a small portion of the thin batter onto the center of the hot griddle and swirl it quickly to create a thin, lacy pancake.
7
Cook until the edges turn golden and crisp, drizzle a few drops of ghee around the edges, then gently flip and cook the other side for a few seconds.
8
Repeat the process for the remaining batter to make multiple patande.
9
Serve the warm patande immediately alongside bowls of the hot, fragrant kheer garnished with slivered nuts.
Ingredients
1.5 cups whole wheat flour
3 tablespoons powdered sugar
1.5 cups milk or water
1/2 teaspoon cardamom powder
2 tablespoons ghee
1 liter full-fat milk for kheer
1/4 cup basmati rice, washed and soaked
1/3 cup sugar for kheer
10-12 slivered almonds and pistachios
*This AI-generated recipe may contain inaccuracies.