Who says you can’t have dessert for breakfast? This recipe was inspired by photographer, Pooja Rudra, and my love for Indian sweets. Every bite of this waffle will hopefully remind you of the crunchy, sweet, savory goodness that is jalebis.
- All Purpose (Maida) Flour, 2 cups
- Chickpea (Besan) Flour, 1/4 cup
- Green Cardamom Pods, 20, ground
- Baking Powder, 1 tsp
- Brown Sugar, 1/4 cup
- Salt, 1 tsp
- Orange Food Color, 1/4 tsp
- Eggs, 2, beaten
- Ghee, 1/4 cup, melted
- Yogurt, 1/4 cup
- Warm Milk, 1 1/2 cup
Saffron Maple Syrup
- Maple Syrup, 1 cup, warmed
- Saffron, 1 pinch
- Lemon Juice, 1 tbsp
- Honey, 1/2 cup
Pista Honey Cream Cream
- Cream Cheese, 1 cup
- Pistachios, 1/2 cup, ground
- Green Cardamom Pods, 5, ground
- Honey, 1/4 cup
- Milk, 1/4 cup
(Optional) Garnish with chopped pistachios and powdered sugar
HOW TO MAKE IT
Mix. Add all of the dry ingredients in a bowl and whisk together. Now, add in the beaten eggs, melted ghee, yogurt, and warm milk. Mix this together really well. You should have a bright, orange batter. In a waffle press, add in the batter (amount depends on your waffle press) and cook per waffle press instructions.
Pour. To make the saffron maple syrup, take a cup of maple syrup and warm it in the microwave for about 30 seconds. Take a pinch of saffron and grind it between your fingers while it’s pinched and sprinkle it into the maple syrup. Mix in the lemon juice and honey. Set aside.
Dollop. To make the pista honey cream cheese, add all of the ingredients into a bowl and whisk together so it’s a creamy consistency. If it’s too stiff, add a little more milk. Set aside.
Assemble. Place the waffle on a plate and dust with powdered sugar. Place a big dollop of the pista honey cream cheese on the center of the waffle. Pour the desired amount of saffron maple syrup over the waffle. Sprinkle crushed pistachios on top. Done!