Panipol (Sweet Coconut Pancakes)

Serves: 12

What you need:

For the pancakes:

• 500g all purpose flour
• ¼ tsp salt 4
• ½ tsp turmeric powder
• 300ml coconut milk
• 60-100ml of water 
• Oil as needed

For the filling:

• 400g freshly grated coconut 
• 250g juggery 
• ¼ tsp salt 
• 4 cardamoms 
• 2 tsp vanilla

Method (Pancakes):

1. In a large bowl add in all the dry pancake ingredients and stir well 
2. Gradually whisk in the coconut milk 
3. Ensure the batter is smooth and lump free. The consistency should be thick to coat the back of a spoon
4. Heat up a non stick pan on medium to low heat and add a few drops of oil. 
5. Add in a ladle of the pancake batter and swirl around to form a thin circle and cook for 2-3 mins before flipping and cooking the other side for the same amount of time. 

Method (Filling):

1. Grate the jaggery and set aside 
2. Crush the cardamom pods 
3. In a pan, add in the grated jaggery and powdered cardamom, salt and melt on medium low heat 
4. Do not stir at this point but keep an eye on the mixture and do not allow it to burn or melt 
5. Once the jaggery is fully melted, add in the grated coconut and mix well. It should not be too liquidy but be nice and thick. Take off the heat and add the vanilla and salt and leave to cool. 
6. It should come off the pan very easily. If it sticks then leave for another 1 minute. 
7. Transfer to a plate when done. 
8. Place 2 tbsp of the filling on to one of the pancakes and roll.