In a bowl mix together flour, semolina, salt, sugar, baking powder, baking soda and yeast.

Add in water and milk and mix to form a lump free batter.

Cover and set aside for 1/2 hour. By the time the batter is fermenting, prepare the filling and syrup.

Once the batter is bubbly, mix well.

Heat a tawa and pour a small ladle full of batter on the hot tawa.

Keep flame at medium and cook the pan cake. there will be lots of bubbles on the surface of the pancake. Theses are what makes them super soft.

Make sure that the top cooks completely by the time the base of the pancake turns golden.

Assemble the finished pancakes on a plate. Cover with a towel so that they don't dry out.

Mix together paneers, coconut, sugar and essence in a bowl.

Keep it covered until ready with the pancakes.

In a sauce pan mix together water and sugar.

Keep on medium flame and keep on stirring until sugar melts.

Set flame to high and allow it to boil.

Take some syrup and touch it between thumb and forefinger.

If it feels sticky, remove from flame and cool.

Take one pancake and place some filling in the centre.

Fold the pancake to crescent shape.

Press the edges of the pancake together to seal the filling.

Arrange on a plate.

Drizzle the atayef with the sugar syrup. As they are soft, they will absorb all the syrup.

Garnish with powdered pistachios and serve.