Nariyal Paan

Recipe Ingredients

		For The Pancakes
300		Milk
1		Egg
115		Flour
2 tablespoons	30ml	Sugar
2		Green color
		A little ghee
1		Silver varakh
		For The Filling
150		Grated coconut
100		Coconut jaggery
1/2		Nutmeg - grated
75		Mixed dry fruits - chopped
1 tablespoon	15ml	Honey
		For The Sauce
250		Coconut milk
100		Coconut jaggery
1/2		Nutmeg - grated
1 tablespoon	15ml	Cornstarch
2 teaspoons	10ml	Honey

Recipe 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 until 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 until the jaggery is dissolved. Dissolve cornstarch in a little water and add to the pan. Stir well. Add honey to taste. Cook on a low heat until 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.

Source:
Indian Regional Cooking by Sumana Ray

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