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.