Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE GAJAR HALWA***
 200      gram          gajar -- (carrots)
  50      grams         ghee
 150      milliliter    milk
 125      gram          sugar
  50      grams         mawa -- crumbled
                        ***FOR THE CREPES***
 100      gram          flour
   1                    egg
 100      milliliter    milk
  20      grams         sugar -- powdered
                        ***FOR THE BADAM RABRI***
 500      milliliter    milk
 200      gram          sugar
  50      grams         badam -- (almonds), sliced

Preparation:

Pancakes with carrot halwa, served with almond rabri. To prepare the gajar halwa: Clean and grate the carrots. Heat ghee in a pan and saute the carrots on low heat for about 10 minutes. Add the milk and sugar and keep stirring on low heat till the carrots are cooked. Add mawa and keep stirring till dry and the mixture leaves the sides of the pan. To prepare the crepes: Mix all the ingredients together and mix to obtain a thin batter. Heat a non stick pan and pour a little mixture to obtain thin dosa like pancakes. Remove when cooked on both sides. Similarly make more pancakes with the remaining crepe mixture. To prepare the badam rabri: Heat the milk and keep stirring on low heat till reduced to one-third of its quantity. Add sugar and simmer till the milk becomes thick again. Garnish with chopped badam. To assemble: Place a little gajar halwa over each pancake and roll them into flutes. Cut the flutes into equal sized pieces, of about seven to eight cm. Serve them in a flat plate on a bed of badam rabri.