Ashta Pancakes Recipe – Orange Blossom & Semolina Indian Delight

Last Updated on 4 months by Neha Deshmukh

Ashta Pancakes Recipe – Orange Blossom & Semolina Indian Delight

Okay, let’s be real. These aren’t your average pancakes. These Ashta Pancakes are a little slice of heaven – a delicate, fragrant, and utterly delicious Indian treat. I first stumbled upon these at a friend’s Eid celebration, and I’ve been hooked ever since! They’re a bit more involved than your weekend buttermilk stack, but trust me, the effort is so worth it. Get ready to impress!

Why You’ll Love This Recipe

These pancakes are special. They’re light and airy, thanks to the semolina and yeast, and filled with a creamy, dreamy ashta filling. The orange blossom water adds a beautiful floral aroma that’s just… magical. Plus, they’re drizzled with a sweet sugar syrup – what’s not to love? They’re perfect for a special breakfast, a festive brunch, or even a delightful dessert.

Ingredients

Here’s what you’ll need to make these beauties:

• 3 cups plain/all purpose flour (about 375g)
• 0.5 cup semolina (sooji) (about 75g)
• 0.5 teaspoon instant yeast (about 2g)
• 4 cups warm water (950ml)
• 2 tablespoons sugar (about 25g)
• 2 teaspoons baking powder (about 8g)
• 3 cups half and half/cream mixture (720ml)
• 4 tablespoons cornstarch (about 32g)
• 2 teaspoons orange blossom water
• 2 cups caster or superfine sugar (about 400g)
• 1 cup water (240ml)
• 0.5 tablespoon lemon juice (about 7.5ml)
• 1-2 tablespoons orange blossom water (for syrup)

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Semolina (Sooji): Don’t skip this! It gives the pancakes a lovely texture – slightly grainy, but still incredibly soft. It’s what sets these apart from regular pancakes.
• Orange Blossom Water: This is key to the flavor profile. It’s floral, fragrant, and adds a beautiful Middle Eastern/Indian touch. You can find it at most Middle Eastern grocery stores or online.
• Ashta – the unique cream filling: This is the star of the show! It’s a thickened cream that’s incredibly light and airy. We’ll make it from scratch, but it’s surprisingly easy.
• Half and Half/Cream Mixture: Using a combination of cream and milk (or half and half) creates a richer, more flavorful ashta. You can adjust the ratio to your liking – more cream for extra richness! I usually use a mix of 2 cups cream and 1 cup milk.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare sugar syrup: In a pot, combine the caster sugar, water, and lemon juice. Simmer over medium heat for 8-10 minutes, until it’s slightly thickened. Stir in the orange blossom water and let it cool completely.
2. Make the Ashta: Heat most of the half and half/cream mixture in a pot. While that’s heating, mix the cornstarch with the remaining cream until smooth. Once the cream mixture is boiling, slowly pour in the cornstarch mixture, stirring constantly. Keep stirring until it thickens to a pudding-like consistency. Remove from heat, cover with cling wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.
3. Mix the pancake batter: In a large bowl, whisk together the flour, semolina, yeast, and sugar. Gradually add the warm water, mixing until you have a smooth batter. Stir in the baking powder. Cover the bowl and let the batter rest for about 30 minutes – it should become bubbly.
4. Cook the pancakes: Lightly grease a griddle or frying pan over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles start to form on the surface (don’t flip!).
5. Fill the pancakes: Once the pancakes are cooked, place a teaspoon of the chilled ashta in the center of each one. Gently fold the pancake over to form a crescent shape, sealing the edges.
6. Fry the pancakes: Heat about 1/2 inch of oil in a frying pan over medium heat. Carefully place the stuffed pancakes into the hot oil and fry until golden brown on both sides. Drain on paper towels.
7. Serve: Drizzle the pancakes with the cooled sugar syrup, or serve the syrup on the side for dipping.

Expert Tips

• Don’t overmix the batter! A few lumps are okay. Overmixing will develop the gluten and make the pancakes tough.
• Make sure the ashta is completely chilled before filling the pancakes. This will make them easier to handle.
• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.

Variations

• Vegan Adaptation: Swap the cream and milk for plant-based alternatives like coconut cream and almond milk. You might need to adjust the cornstarch slightly to achieve the right consistency for the ashta.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Look for one that contains xanthan gum for binding.
• Spice Level: These pancakes are naturally mild, but you could add a pinch of cardamom or nutmeg to the batter for a warm, fragrant twist. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations: These are traditionally made for Eid, but they’re perfect for any special occasion. They’re a guaranteed crowd-pleaser!

Serving Suggestions

These pancakes are delicious on their own, but you can also serve them with:

• A dollop of extra ashta
• A sprinkle of chopped pistachios
• A side of fresh fruit

Storage Instructions

• Leftover Pancakes: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or oven.
• Sugar Syrup: The sugar syrup can be stored in an airtight container in the refrigerator for up to a week.

FAQs

• What is Ashta and can I make it ahead of time? Ashta is a thickened cream, traditionally made with clotted cream, but we’re making a simpler version here. Yes, you can absolutely make the ashta a day ahead of time! It actually benefits from chilling overnight.
• Can I use regular milk instead of half and half/cream? You can, but the ashta won’t be as rich and creamy. If using regular milk, you might need to increase the amount of cornstarch slightly.
• What does orange blossom water add to the recipe? Is there a substitute? Orange blossom water adds a beautiful floral aroma and flavor. If you can’t find it, you can try rose water, but it will have a slightly different flavor.
• How do I prevent the pancakes from becoming soggy? Make sure the ashta is well-chilled and don’t overfill the pancakes. Frying them immediately after filling also helps.
• Can I freeze these pancakes, and if so, how? I wouldn’t recommend freezing the filled and fried pancakes, as the texture might change. However, you can freeze the cooked, unfilled pancakes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Reheat in a frying pan or oven.