Alle Belle
Veg
Goa's traditional sweet pancakes filled with a mixture of freshly grated coconut and dark jaggery, folded and rolled. A popular festive sweet for Christmas and Ganesh Chaturthi, also eaten as an everyday breakfast treat in Goan Hindu homes.
Cuisines
Goan
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | coconut milk |
| 1 cup | grated coconut |
| 1/2 cup | jaggery |
| 1 teaspoon | cardamom powder |
| 1 pinch | salt |
| as needed | water |
| as needed | oil or ghee for cooking |
Instructions
- 1 In a bowl, mix the all-purpose flour with coconut milk and a pinch of salt to form a smooth batter. Add water if necessary to achieve a pancake batter consistency.
- 2 In a separate pan, combine grated coconut and jaggery over low heat. Stir until the jaggery melts and blends with the coconut.
- 3 Add cardamom powder to the coconut-jaggery mixture and mix well. Set aside to cool.
- 4 Heat a non-stick pan over medium heat and lightly grease it with oil or ghee.
- 5 Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.
- 6 Cook until the edges start to lift slightly and the bottom is golden brown.
- 7 Place a spoonful of the coconut-jaggery filling onto one side of the pancake.
- 8 Fold the pancake over the filling to form a semi-circle and press gently.
- 9 Repeat the process with the remaining batter and filling.
- 10 Serve warm or at room temperature.
Tips
Ensure the batter is smooth and lump-free for the best texture.