Coconut Pancakes

Ingredients

• Pancakes
• 2 cups refined flour, sifted
• A pinch of salt
• ½ teaspoon green cardamom powder
• ¼ teaspoon nutmeg powder
• 2 eggs
• ½ cup milk
• Blue food colour as required
• Red food colour as required
• Green food colour as required
• Yellow food colour as required
• Butter for greasing
• Stuffing
• 1½ cups scraped fresh coconut 
• 6 tablespoons palm jaggery powder
• 3 tablespoons chopped jaggery
• ¼ teaspoon green cardamom powder

Method

1. Take refined flour in a large bowl, add salt, green cardamom powder and nutmeg powder and mix well. Make a well in the centre. 
2. Break eggs into another bowl, add milk and whisk till well combined. Pour this into the centre of the flour mixture and mix well. Add 1¼ cups water and whisk till a smooth batter is formed. 
3. To make the stuffing, heat a non-stick pan, add coconut and roast lightly.
4. Add palm jaggery powder and chopped jaggery and mix well. Cook till both the jaggery melt.
5. Add green cardamom powder and mix. Take the pan off the heat and allow to cool completely. 
6. Meanwhile, divide the batter into 6 equal portions. Add blue food colour, red food colour, green food colour, yellow food colour, and mix of blue and red food colour into individual batter portion while keeping one as it is.
7. Heat a non-stick shallow pan. Grease it with some butter. 
8. To make the pancakes, pour a portion of one of the prepared coloured batter and spread it evenly to make a thin disc. Cook for 1-2 minutes on medium heat. Transfer on a plate. Similarly, make remaining pancakes till all the coloured batters are over. 
9. Take each pancake and stuff with a portion of the stuffing. Tightly roll and arrange on a serving plate and serve.