Ingredients:

• For Filling:
• 1 cup – fresh coconut, finely scraped.
• 3/4 cup – sugar.
• 1/2 tsp – Cardamom powder| For Pancakes:
• 1.5 cups – plain flour (maida).
• 2 cup – Milk (approx.).
• 1 tsp – ghee.
• 2 pinches – soda bicarb.
• For Garnish: 3 to 4 – almonds, finely slivered.
• 3 to 4 – green pistachios, finely slivered.

Method:

1. For Filling:
2. Put freshly grated coconut in a non-stick or heavy pan.
3. Cook it on a low flame, stirring continuously, till the coconut gets softened.
4. Add sugar, cardamom, stir and cook further.
5. Keep it aside till required.
6. For pancakes:
7. Make a thin spreading batter with all ingredients.
8. Add a little more milk if required.
9. Heat a non-stick or heavy skillet.
10. Spread a ladleful of batter, spread to form a thin pancake.
11. Repeat it for all the batter, piling up the pancakes.
12. To proceed:
13. Place a spoonful of filling along centre of a pancake.
14. Fold over opposite side, to form a Frankie-like folding.
15. Repeat it for all, arrange in serving dish.
16. Garnish with slivered almonds and pistachios.

Recipe courtesy of Saroj Kering