Sanjay De
from
Coconut Coast
Sanjay De fries juicy coconut studded with dried fruit and makes a tropical filling for crepes
Sanjay De fries juicy coconut studded with dried fruit and makes a tropical filling for crepes
Coconut crepe stuffing
Method
2. Heat two tablespoons of the ghee in a frying pan and add the cashew nuts and raisins. Fry until the nuts have turned a light golden colour. Remove from the pan and set aside on a plate.
3. Add the remaining 1 tablespoon of ghee to the pan and tip in the coconut. Stir and fry until most of the liquid has evaporated. Add half the jaggery syrup along with the honey to the pan and cook until the coconut takes on a nutty caramel-like aroma.
4. Add the nuts, raisin and cardamom powder to the mixture and mix well. Place a tablespoon of the filling over each pancake and roll up into a cigar shape or fold into a neat package. Serve warm, drizzled with a little extra jaggery syrup.
Prep:
15 min
Cook: 10 min
Cook: 10 min
Ingredients
main:
50g jaggery or refined molasses100ml water
3 tbsp ghee or clarified butter
25g cashew nuts, split
25g raisins
150g freshly grated coconut
1 tbsp Honey
1/2 tsp cardamom powder
12 ready-made crepes
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