To make the filling:.
Mix corn flour gradually with milk and sugar then bring it to boil in a medium sized, heavy bottomed pan.
Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
To make the dough:.
Mix all the ingredients and allow to sit for 30-40 minutes.
Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side.
After cooking all of the pancakes, let them cool a little.
To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed.
Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	316.82 Kcal (1326 kJ)
Calories from fat	107.4 Kcal
		% Daily Value*
Total Fat	11.93g	18%
Cholesterol	0.1mg	0%
Sodium	628.04mg	26%
Potassium	160.16mg	3%
Total Carbs	47.27g	16%
Sugars	5.35g	21%
Dietary Fiber	4.13g	17%
Protein	8.47g	17%
Vitamin C	0.6mg	1%
Iron	2.2mg	12%
Calcium	98mg	10%

Amount Per 100 g
Calories	182.55 Kcal (764 kJ)
Calories from fat	61.88 Kcal
		% Daily Value*
Total Fat	6.88g	18%
Cholesterol	0.06mg	0%
Sodium	361.87mg	26%
Potassium	92.28mg	3%
Total Carbs	27.24g	16%
Sugars	3.08g	21%
Dietary Fiber	2.38g	17%
Protein	4.88g	17%
Vitamin C	0.4mg	1%
Iron	1.3mg	12%
Calcium	56.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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