Frie pancakes stuffed with cardamom flavored cheese To make pancakes: mix flour, semolina, baking powder with water into a pouring consistancy mixture. Let rest for 30 minutes at room temperature. Heat a tawa or a non-stick pan. Pour ladle full of mixture onto hot tawa, move the mixture in circles using the bottom of the ladle to shape into flat thin pancake with fluffy edges. Store pancakes in a container covered with wet paper towel to keep them soft. To make the stuffing: wash salty cheese or directly use sweet or not very salty cheese. Add cardamom powder and mix adding few drops of water to get the stuffing soft and pliant. Make the sugar syrup using the last four ingredients to a consistancy that coats the bottom of a spoon. STuff the pancakes and seal the fluffy edges by pressing them together into crescents. If the pancakes are dry and won#39;t seal, make a paste of 1 tbs flour and 3 tbs of water to help moisten and seal pancakes. Deep fry pancakes to golden color, drain on kitchen towels and dip into cooled sugar syrup for complete coating. Longer time in syrup will allow for syrup to go inside the pancakes. Stuffed pancakes can be frozen and fried when needed.