Name: Nariyal Paan
Ingredients: 300 ml Milk; 1 Egg; 115 g Flour; 2 tb Sugar; (30 g.); 2 dr Green colour; A little ghee; 1 Sheet silver varakh; 150 g Grated coconut; 100 g Coconut jaggery; 1/2 Nutmeg; grated; 75 g Mixed dry fruits; chopped; 1 tb Honey; (15 ml.); 250 ml Coconut milk; 100 g Coconut jaggery; 1/2 Nutmeg; grated; 1 tb Cornflour; (15 g.); 2 ts Honey; (10 ml.)

An additional impetus to our unity among diversity is that of the projected makeup of the future kingdom. It is glorious in its admixture of those from “every tribe and tongue and people and nation” (Rev. 5:11). We cannot, must not, live contrary to our final convergence in Christ. In the ugly old slavery of early America, the schizophrenia about this was incredible. There were blacks and whites who would not dream of worshipping as equals (though they were sometimes in the same building), yet at the same time would hold the doctrinal verity that all colors would be in heaven together some day. This was entirely incongruous. We are called to experience in this life as much of the spirit that will characterize us in the new earth as is possible. The ideal of heaven is always to be the pursuit of earthbound believers. “Your will be done, on earth as it is in heaven” (Matt. 6:10). We cannot pray for the Kingdom to come and not relish what that coming Kingdom means. Our community of believers is to be a living demonstration of the power of the cross and also of the purified Bride who awaits the wedding. We are denying our future calling to fail in this area. We are smearing our reputation and throwing dirt on our bridal gown.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains, Fruits		Femina, Femina3, Sweet succe	4	servings

INGREDIENTS

300	ml	Milk
1		Egg
115	g	Flour
2	tb	Sugar; (30 g.)
2	dr	Green colour
		A little ghee
1		Sheet silver varakh
150	g	Grated coconut
100	g	Coconut jaggery
1/2		Nutmeg; grated
75	g	Mixed dry fruits; chopped
1	tb	Honey; (15 ml.)
250	ml	Coconut milk
100	g	Coconut jaggery
1/2		Nutmeg; grated
1	tb	Cornflour; (15 g.)
2	ts	Honey; (10 ml.)

INSTRUCTIONS

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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