Caramel Folhi (with Saji Condensed Creamer)

These sweet, thin rolls are made with just eggs, condensed milk, and vanilla essence. Making these is definitely a labor of love, as it requires a lot of patience when rolling. This is an updated version of our previous caramel folhi recipe.

For our recipe, we have used Saji Sweetened Creamer, provided to us by one of our partners, Day Food. It is sweet and creamy, perfect to use in desserts, teas, and coffee.

If you are unable to find this Saji Sweetened Creamer in a shop near you, contact 9981326 on Viber.

Serving size: 20-21 folhi

Ingredients:

• 4 eggs
• 2/3 cup Saji Sweetened Creamer
• 1 tbsp flour
• 2 tsp vanilla essence
• 2 tsp unsalted butter/oil

Instructions:

1. In a bowl and using a whisk, mix together 4 eggs, 2/3 cup Saji Sweetened Creamer, 1 tbsp flour, and 2 tsp vanilla essence. Strain the mixture into a new bowl to remove any unmixed egg and flour bits.
2. Heat a small pan and spread a thin layer of unsalted butter or oil on it using a brush.
3. Keep heat on low and add 1 to 1 ½ tbsp of the batter to the pan. Twirl the pan in a circular motion to spread the batter evenly if necessary.
4. After around 15-20 seconds, air bubbles are going to appear and that’s your signal to roll it into a folhi using a spatula. Make sure the batter is still not fully cooked before rolling so they stick together nicely. By the time it’s fully rolled, it would have been a total of 1-2 minutes of cooking.
5. Repeat steps 3 and 4 until you run out of batter. You might need to spread some more butter/oil if the pan is dry. Don’t let the pan heat up too much as then your folhi might get a bit burnt.