How to make Coconut Jaggery Pancakes -
Coconut and jaggery add their special flavour to these pacakes.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Coconut milk (नारियल का दूध), Jaggery (gur) (गुड़)
Cuisine : Indian
Course : Desserts
For more recipes related to Coconut Jaggery Pancakes checkout Coconut Bread Pudding, Coconut Custard, Coconut Jaggery Pancake, Vietnamese Flan . You can also find more Desserts recipes like Peach Floating Island-Cook Smart Coffee Pudding Cake Cheesecake Stuffed Strawberries Coconut Custard
Coconut Jaggery Pancakes Recipe Card
Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Coconut Jaggery Pancakes Recipe
Coconut milk 1 cup
Jaggery (gur) grated 1/4 cup
Fresh coconut scraped 1 medium
Rice flour 1 1/2 cups
Oil 1 tbsp + 1
Pistachios chopped 2 tablespoons
Almonds chopped 2 tablespoons
Cashewnuts chopped 2 tablespoons
Raisins 2 tablespoons
Cinnamon powder a pinch
Method
Step 1
Heat 1 tbsp oil in a non-stick pan, add pistachios, almonds, cashewnuts, raisins and sauté till light golden.
Step 2
Add coconut, cinnamon powder and jaggery, immediately switch off heat and mix well. Transfer the mixture into a bowl and keep aside.
Step 3
Mix together rice flour, coconut milk and enough water to make a thick batter. Rest the batter for 5-7 minutes.
Step 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.
Step 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.
Step 6
Spread a little stuffing in the centre of each pancake and roll.
Step 7
Place the pancakes in the pan and heat turning sides till the jaggery melts.
Step 8
Transfer onto a serving plate and serve.
Nutrition Info
Calories : 3549 Kcal
Carbohydrates : 390.4 gm
Protein : 64.4 gm
Fat : 192.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
