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Coconut Jaggery Pancakes

Coconut and jaggery add their special flavour to these pacakes. This recipe is from FoodFood TV channel

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Coconut Jaggery Pancakes
Main Ingredients Coconut milk, Jaggery (gur)
Cuisine Indian
Course Desserts
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Coconut Jaggery Pancakes

  • 1 cup Coconut milk
  • 1/4 cup Jaggery (gur) grated
  • 1 medium Fresh coconut scraped
  • 1 1/2 cups Rice flour
  • 1 tbsp + 1 Oil
  • 2 tablespoons Pistachios chopped
  • 2 tablespoons Almonds chopped
  • 2 tablespoons Cashewnuts chopped
  • 2 tablespoons Raisins
  • a pinch Cinnamon powder

Method

  1. Heat 1 tbsp oil in a non-stick pan, add pistachios, almonds, cashewnuts, raisins and sauté till light golden.
  2. Add coconut, cinnamon powder and jaggery, immediately switch off heat and mix well. Transfer the mixture into a bowl and keep aside.
  3. Mix together rice flour, coconut milk and enough water to make a thick batter. Rest the batter for 5-7 minutes.
  4. Heat a non-stick tawa. Spread 1 tsp oil with the help of a tissue paper and reserve the paper to use for other pancakes.
  5. Spread a ladleful of the pancake batter on the tawa. Drizzle a little oil on the sides. Cook till the underside becomes brown. Transfer onto a plate. Similarly make all the pancakes.
  6. Spread a little stuffing in the centre of each pancake and roll.
  7. Place the pancakes in the pan and heat turning sides till the jaggery melts.
  8. Transfer onto a serving plate and serve.

Nutrition Info

Calories 3549
Carbohydrates 390.4
Protein 64.4
Fat 192.1
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