Exquisite Gluten-Free Pakistani Brunch: Aromatic Mango Shrikhand & Crispy Besan Cheela Pancakes

Allergens

Dairy (Mango Shrikhand), Tree Nuts (Almonds and Pistachios)

Ingredients

• 1. 2 cups besan (chickpea flour) for Besan Cheela Pancakes 2. 1 cup mango puree for Mango Shrikhand 3. 1/4 cup milk for Mango Shrikhand 4. 1/4 cup sugar for Mango Shrikhand 5. A pinch of cardamom powder for Mango Shrikhand 6. A pinch of saffron strands for Mango Shrikhand 7. 2 tablespoons ghee for Besan Cheela Pancakes 8. Salt to taste for Besan Cheela Pancakes 9. Water as needed for Besan Cheela Pancakes 10. Chopped almonds and pistachios for garnishing

Instructions

1. Prepare Mango Shrikhand by combining mango puree, milk, sugar, cardamom powder, and saffron strands in a bowl. Mix well and refrigerate to chill.
2. For Besan Cheela Pancakes, whisk together besan, salt, and water to create a smooth batter. The consistency should be similar to a crepe batter.
3. Heat a non stick pan or griddle over medium heat. Add 1 teaspoon of ghee and pour 1/4 cup of the Besan Cheela batter onto the pan. Spread it evenly using the back of a spoon. Cook until golden brown, then flip and cook the other side. Repeat for all pancakes.
4. To assemble, place two Besan Cheela Pancakes on a plate, stack them with a generous dollop of Mango Shrikhand in between each layer. Garnish with chopped almonds and pistachios.

Chef’s Insight

The combination of Besan Cheela Pancakes and Mango Shrikhand creates a perfect balance between sweetness and savory flavors, providing an unforgettable gluten-free brunch experience.

Notes

Ensure that your besan is lump-free for perfect pancake consistency.