Makes 10 crepes. Preparation time-20 minutes
For the sugar syrup, either boil one cup of sugar in one cup of water till it reaches a moderately thick consistency OR
Re-use the sugar syrup that comes with tinned Indian desserts like gulab jamun or rasgulla (available online or any Indian or Asian grocery store)
3/4 cup whole milk
4 tbsp all purpose flour
1 heaped tbsp semolina (sooji)
1 tbsp sugar
1 tbsp fennel seeds
1/2 tsp green cardamom powder
Mix all ingredients (except green cardamom powder and cooking spray) in a bowl, breaking all lumps of flour to get a moderately thick batter. It should not be too thick or too watery.
Heat a pan or a wok with cooking spray
take a ladle of the batter and pour on the pan.
spread it evenly to a small round shape and let it cook in low flame.
Let it brown a bit and turn it over for the other side to get cooked.
The crepe should not be thick as it will not absorb the sugar syrup.
Once done, soak the crepe in the hot sugar syrup.
Repeat for all other crepes.
Garnish with green cardamom powder.