Ingredients:

1. All purpose flour 1/2 cup
2. Semolina 1/4 cup
3. Pineapple tin packed 1/2 cup (mashed)
4. Milk 1 cup
5. Salt 1/8 tsp
6. Oil 1/2 cup

For Dressing:

1. Water 1 cup
2. Sugar 1/2 cup
3. Green cardamom 3 (crushed)
4. Almond 1/2 cup (chopped)

Procedure:

Boil almonds in water for 10 minutes, remove skin and split in two pieces.
Add flour, semolina, green cardamom, salt and milk.
Mix well, no lumps should be there.
Add pineapple and mix well.
Batter must be in smooth form, cover and keep in fridge for 1 hour.
After that prepare pan cakes from the prepared batter in a frying pan with little oil.
At the same time prepare sugar syrup.
Take a sauce pan, pour 1/2 cup water.
When it became rolling boil, add sugar and cardamom.
Cook until it became slightly thick syrup but stir constantly, it may take 5-6 minutes to get ready.
Dip each pancake in hot sugar syrup and put on strainer for 1 minute.
Garnish all pan cakes with chopped almonds.
Serve hot.

Preparation Time: 2 hour 30 minutes
Cooking Time: 5 minutes for each pan cake

Note: You can use any other fruit of your choice.

Do You Know: Semolina is the inner, granular, starchy endosperm of wheat grain. In Asia its used to make different sweet dishes.