Sindhi Mitho Chillo
Discover the magic of Sindhi Mitho Chillo, a traditional sweet pancake from Sindh, flavored with cardamom and saffron syrup. Easy, light, and irresistibly delicious, perfect for breakfast or tea-time treats.
Equipment
- Griddle
Ingredients
- 1 cup whole wheat flour
- 2 tablespoon sugar
- ¼ teaspoon cardamom powder
- ¼ teaspoon baking powder
- ½ cup water or milk or as needed
- 1 tablespoon clarified butter to smear
For Saffron syrup
- few thread saffron
- 1 cup water
- ½ cup sugar
Instructions
For syrup
- Cook sugar with water rnand saffron until sugar is melted and syrup igets honey like consistency for 5-7 minutes.
For pancake
- Mix sugar, wheat flour, cardamom powder and baking powder into a smooth, thick batter using milk or water. Stir frequently to avoid lumps.
- In a non-stick frying pan/griddle, pour a ladle full of batter and spread it like a pancake.
- Smear a little ghee or oil and roast it to a light brown color by flipping from both sides.
- Serve drizzled with saffron syrup.
Notes
Recipe Notes & Variations
- Milk vs Water: Using milk gives a creamier, richer texture. Water keeps it lighter.
- Sweetness: Adjust sugar to your taste. Some prefer a subtler pancake sweetness and rely on the syrup for extra flavor.
- Storage: Best served fresh. Store cooked Chillos in an airtight container for up to 24 hours. Reheat gently on a pan before serving.
- Optional Additions: A sprinkle of chopped nuts (almonds or pistachios) over the syrup adds crunch and elegance.
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