Take Plain Flour (Maida) in a working bowl.

Add Semolina (Sooji) and Powdered Sugar to the bowl.

Mix all these dry ingredients well. Add water in desired quantity to make a batter of smooth consistency. Ensure that there are no lumps.

Take 3 slices of white bread and crumble them in a food processor. Bread here is used as a substitute of yeast for fermentation. Add this crumbled bread to the batter, mix well and leave it aside for 15 minutes to allow fermentation.

In the meantime you can prepare the Sugar Syrup. Take a pan with broad base. Add 1/4 cup water to it and keep it on the flame. Add sugar to the water and heat it for 6-7 minutes to get a sugar syrup of flowing consistency.

Take the syrup off the flame and add Saffron Strands (Kesar).

Remove the skin from 4-5 pieces of Green Cardamom (Elaichi) and crush the inner seeds.

Add the crushed Green Cardamom to the syrup. Allow the syrup to cool to room temperature.

Take a Pan (Kadai) and heat 3 spoons of Clarified Butter (Ghee) in it. When hot pour 1 big spoon of the pancake batter into it. This pouring should take place in center of the pan and should be from a little height and also bit spread out to about a 2 inch circle as shown in the picture below.

Allow it to cook for 1-2 minutes and flip to the other side.

Repeat flip till both sides become golden brown in color.

Dip the cooked pancakes in the sugar syrup.