It’s a coconut milk pancake with juggery filling.
For the pancake/crepe
Ingredients
200g plain flour
1 1/2 cup of coconut milk
3 eggs
salt according to your taste
1/2 tsp of sugar
1 cup of water or as necessary towards the thickness of batter.
Method
Put all the ingredients into a large bowl and mix well. The thickness of the batter shouldn't be very thick. It should be the thickness of a crepe.
Put ladle of batter into a pan and turn in a circular mode and make medium size pancake.
Put the filling in the middle and make rolls as in the picture below.
To make the jaggery-coconut filling.
2 cups of freshly scraped coconut(or desiccated coconut, frozen shredded coconut,
1 cup of shaved good quality kitul jaggery (darker in colour is better)
4 crushed cardamom pods (substitute with 1/2 teaspoon of vanilla)
If you are using brown sugar instead of jaggery (palm sugar). Use 1 and 1/2 cup of brown sugar instead of the Jaggery and follow recipe instructions as given below.
Method
Place pan over low fire, add jaggery combine well with little water, add crushed cardamoms. heat over low fire. Once the jaggery melts, add coconut to the juggery syrup and maintain low heat. Continue to stir and reduce until the coconut and jaggery combine well till you have a slightly wet filling. Like in the picture above 👆
Make the pan rolls like the picture below.
its the same as my fish roll recipe.
only difference you eat this As it is. No breadcrumbs and deep frying is involve.
Rasa bojun
If you decide to make this recipe, I would love to hear from you!
Please feel free to share your outcomes with a picture or comment below.
Also i'm open for suggestions and your ideas on which recipes I should put on next.
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