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Nariyal
Paan
Green coloured pancakes with sweet coconut
filling
Serves: Four
Time required: 40 minutes |
| Ingredients |
How
to? |
For the pancakes:
- 300 ml
milk
- 1 egg
- 115 g flour
- 2 tbsp (30 g) sugar
- 2
drops green colour
- a little ghee
- 1 sheet silver
varakh
For the filling:
- 150 g grated coconut
- 100 g coconut jaggery
- 1/2 nutmeg, grated
- 75 g
mixed dry fruits, chopped
- 1 tbsp (15 ml) honey
For
the sauce:
- 250 ml coconut milk
- 100 g coconut
jaggery
- 1/2 nutmeg, grated
- 1 tbsp (15 g) cornflour
- 2 tsp (10 ml) honey
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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.
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Nutritional value of each serving:
Calories: 1,022.7
kcal., Proteins: 17.5 g, Fat: 49.0 g, Minerals: 5.1
g, Fibre: 1.9 g, Carbohydrates: 97.9
g
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