Combine warm water, sugar and yeast in a cup and set aside to broom.
Take a blender jar and add flour, semolina, salt and baking powder. Combine with a spatula.
When the yeast mixture blooms add to the dry mixture.
Also add the beaten yoghurt and milk.
Blend all the ingredients nicely to make a thick batter.
Keep the batter aside for an hour. Because of yeast the batter will be very frothy.
In the meantime make the sugar syrup by boiling sugar, water and other ingredients as mentioned above.
Just cook the syrup until the sugar dissolves completely. It should be thin flavorful syrup.
Make the stuffing or shrikhand by combining hung curd/cream cheese with icing sugar(optional), orange blossom water (optional) and rose water.
When the prepared batter becomes frothy, starts making the katayef.
Heat a nonstick pan, grease with little butter and pour 1 tablespoon of batter in the centre.
The surface of the katayef should bubble a lot.
If it doesn't bubble then adjust the batter by adding more water(one tablespoon at a time) to make the batter thin.
Cook only one side of the katayef till the bottom gets slightly golden brown. It will take abot a minute to cook the katayef. Don't overcook it.
Transfer to a samp cloth and cover it with the cloth to prevent the katayef from drying out.
Make all the katayef like this.
To make the shape take one katayef, pinch the edges together like the picture remaining one side open.
Stuff 1 tablespoon of the prepared shrikhand or cream cheese filling and sprinkle ground pistachio.
Keep in a serving plate. Repeat the process with other pancakes or katayef.
Just note that stuff the katayef when they are little warm to seal the edges properly. Also don't try to stuff when they are very hot. Stuffing may melt due to heat.
Serve these katayef accompanied by sugar syrup.
