Nariyal Paan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains, Fruits | Femina, Femina3, Sweet succe | 4 | Servings | |
INGREDIENTS
| 300 | Milk | |
| 1 | Egg | |
| 115 | g | Flour |
| 2 | T | Sugar, 30 g. |
| 2 | 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 | T | Honey, 15 ml. |
| 250 | Coconut milk | |
| 1 | T | Cornflour, 15 g. |
| 2 | t | Honey, 10 ml. |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 422
Calories From Fat: 115
Total Fat: 13.5g
Cholesterol: 46.5mg
Sodium: 126mg
Potassium: 188.3mg
Carbohydrates: 70.5g
Fiber: 4.5g
Sugar: 38.3g
Protein: 5.8g