Ingredients:

• For rolls:
• 1 Coconut grated without the brown skin.
• 1 cup – sugar.
• 1/2 litre – milk| For batter:
• 3/4 cup – plain flour.
• 1/4 cup – fine semolina.
• 1 tbsp – Sugar powdered.
• 1 tsp – ghee| For dipping sauce:
• 2 litres – milk.
• 1/2 cup – sugar.
• 1 tsp – Finely chopped almonds.
• 1 tsp – Finely chopped pistachios.
• 1/2 tsp – Cardamom powder.

Method:

1. For dipping sauce:
2. Heat milk and sugar till almost half in volume.
3. Add cardamom powder, mix well.
4. Cool to room temperature.
5. For rolls:
6. Heat coconut and milk in a non-stick pan.
7. Stir and cook till thickened.
8. Add sugar, stir and resume cooking till a soft lump forms.
9. Cool till warm.
10. Shape into 2 long thick cylindrical rolls.
11. Keep aside.
12. For batter:
13. Mix all ingredients of batter together.
14. Add enough water to make a thick batter. It should be able to coat the back of a spoon.
15. Heat a non-stick Tawa or other griddle.
16. Spread a tbsp of batter to form a thin pancake.
17. Place one coconut roll in centre, and roll up pancake.
18. Repeat for all batter and rolls.
19. To proceed:
20. Place the rolls in a shallow glass dish.
21. Pour milk sauce over them.
22. Garnish with chopped almonds and pistachios.
23. Chill well before serving.

Recipe courtesy of Saroj Kering