Ingredients:

• 200g – Maida (sieved)
• 10 – Egg yolks
• 500 g – Sugar
• 200 ml – Coconut Milk (thick)
• 1/4 – Nutmeg (powdered)
• 200 g – Ghee

Method:

1. Take the coconut milk, mix it with the maida, sugar and egg yolks. Stir thoroughly till sugar has dissolved.
2. Add nutmeg powder and keep aside.
3. Heat a little ghee in a pan and pour in one cup of batter.
4. Warm it till it turns brown.
5. Add another spoonful of ghee and another cup of batter.
6. Heat, and repeat this till all the batter is used up in layers.
7. Turn the bebinca upside down and cool before serving.

Recipe courtesy of Alison Pinto