Nariyal paan

4 servings

Ingredients

Quantity Ingredient
300 millilitres Milk
1 Egg
115 grams Flour
2 tablespoons Sugar; (30 g.)
2 drops Green colour
A little ghee
1 Sheet silver varakh
150 grams Grated coconut
100 grams Coconut jaggery
½ Nutmeg; grated
75 grams Mixed dry fruits; chopped
1 tablespoon Honey; (15 ml.)
250 millilitres Coconut milk
100 grams Coconut jaggery
½ Nutmeg; grated
1 tablespoon Cornflour; (15 g.)
2 teaspoons Honey; (10 ml.)

Directions

FOR THE PANCAKES

FOR THE FILLING

FOR THE SAUCE

To prepare the pancakes: MIX all the pancake ingredients, except ghee and varakh, to a smooth paste of pouring consistency. Heat a little ghee in a non stick pan and pour a little of the pancake batter to cover the base entirely. Fry till done. Similarly prepare more pancakes with the remaining ingredients. Dust a little flour between the pancakes to avoid sticking.

To prepare the filling: Mix all the ingredients for the filling, except the coconut jaggery, in a bowl and mix well. Lastly add the coconut jaggery.

Mix well and keep aside.

To prepare the sauce: Put coconut milk in a pan and cook on a low heat. Add the coconut jaggery and keep stirring on a low heat till the jaggery is dissolved. Dissolve cornflour in a little water and add to the pan. Stir well. Add honey to taste. Cook on a low heat till the sauce thickens and starts bubbling.

Put a little filling over each pancake and fold like a paan. Arrange on a plate and garnish with silver varakh. Serve the sauce separately.

Converted by MC_Buster.

NOTES : Green coloured pancakes with sweet coconut filling Converted by MM_Buster v2.0l.

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