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Nariyal Paan
Green coloured pancakes with sweet coconut filling

Serves: Four

Time required: 40 minutes

Ingredients How to?
For the pancakes:
  • 300 ml milk
  • 1 egg
  • 115 g flour
  • 2 tbsp (30 g) sugar
  • 2 drops green colour
  • a little ghee
  • 1 sheet silver varakh

For the filling:

  • 150 g grated coconut
  • 100 g coconut jaggery
  • 1/2 nutmeg, grated
  • 75 g mixed dry fruits, chopped
  • 1 tbsp (15 ml) honey

For the sauce:

  • 250 ml coconut milk
  • 100 g coconut jaggery
  • 1/2 nutmeg, grated
  • 1 tbsp (15 g) cornflour
  • 2 tsp (10 ml) honey
To prepare the pancakes:
  1. MIX all the pancake ingredients, except ghee and varakh, to a smooth paste of pouring consistency. 
  2. Heat a little ghee in a non stick pan and pour a little of the pancake batter to cover the base entirely. 
  3. Fry till done. 
  4. Similarly prepare more pancakes with the remaining ingredients. 
  5. Dust a little flour between the pancakes to avoid sticking

    To prepare the filling:
  6. Mix all the ingredients for the filling, except the coconut jaggery, in a bowl and mix well. 
  7. Lastly add the coconut jaggery. 
  8. Mix well and keep aside.

    To prepare the sauce:
  9. Put coconut milk in a pan and cook on a low heat. 
  10. Add the coconut jaggery and keep stirring on a low heat till the jaggery is dissolved. 
  11. Dissolve cornflour in a little water and add to the pan. 
  12. Stir well. 
  13. Add honey to taste. 
  14. Cook on a low heat till the sauce thickens and starts bubbling

    Put a little filling over each pancake and fold like a paan. Arrange on a plate and garnish with silver varakh.
    Serve the sauce separately.

Nutritional value of each serving:
Calories: 1,022.7 kcal., Proteins: 17.5 g, Fat: 49.0 g, Minerals: 5.1 g, Fibre: 1.9 g, Carbohydrates: 97.9 g

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