coconut milk pancakes with jaggery filling(pani pol)

Ingredients

• 160 g (2 cups)freshly scraped coconut, or desiccated shredded coconut
• 200 g (1 cup)shaved kitul jaggery
• 12 g (1 tablespoon)sugar
• 3cardamom pods, lightly bruised
• 125 g (1 cup)plain flour
• 240 ml (1 cup)thick coconut milk
• 2eggs
• ½ teaspoonturmeric
• 240 ml (1 cup)water
• to seasonsalt
• as neededoil, for brushing the pan

Instructions

1. 1

   Melt the jaggery

   Set a pan over low heat. Add the jaggery, sugar and bruised cardamom pods, and warm gently until the jaggery melts.

2. 2

   Add the coconut

   Stir the coconut into the melted jaggery mixture and keep the heat low.

3. 3

   Reduce the filling

   Stir continuously until the coconut and jaggery are well combined and the filling is still slightly moist.

4. 4

   Watch the pan

   Keep the filling moving as it cooks so the jaggery does not catch or burn.

5. 5

   Mix the batter

   Put the flour, coconut milk, eggs, turmeric and water in a large bowl.

6. 6

   Whisk until smooth

   Whisk to make a thin batter, then season with salt.

7. 7

   Rest the batter

   Leave the batter to rest for 5 minutes.

8. 8

   Heat the pan

   Lightly brush a frying pan with oil and place it over medium heat.

9. 9

   Swirl the batter

   Once the pan is hot, lift it away from the heat. Quickly stir the batter, pour some into one corner of the pan, then tilt and swirl the pan to spread it over the base.

10. 10

    Fill any gaps

    If gaps appear, add a little more batter and swirl again to make an even pancake.

11. 11

    Cook the first side

    Return the pan to low-medium heat and cook until the pancake edges loosen.

12. 12

    Flip the pancake

    Turn the pancake and cook the other side for 10–20 seconds, then transfer it straight to a plate.

13. 13

    Use the remaining batter

    Repeat the process until all the batter has been used.

14. 14

    Position the pancake

    Lay a pancake on a flat surface with the first-cooked side facing down; the side with tiny holes should be underneath.

15. 15

    Prepare for rolling

    Keeping the first-cooked side underneath makes the pancakes easier to roll and less likely to tear.

16. 16

    Add the filling

    Remove the cardamom pods from the filling. Spoon about 1 tablespoon of filling onto one corner of a pancake.

17. 17

    Keep filling modest

    Avoid adding too much filling, so the finished pani pol is not overly sweet.

18. 18

    Roll the pancake

    Roll once over the filling, fold the left and right sides inwards by about 1.3 cm (½ inch), then continue rolling from the bottom towards the top.

19. 19

    Shape the rolls

    Repeat the filling and rolling process with the remaining pancakes.

20. 20

    Serve or chill

    Serve warm. Cover any leftovers with cling film and refrigerate; they can also be enjoyed slightly cold.

What is pani pol?

Pani pol is a Sri Lankan sweet snack: thin pancakes are wrapped around a coconut filling sweetened with jaggery. The name is often used for these rolled treats, which bring together tender crepes and a fragrant, chewy centre.

This version uses coconut milk in the batter as well as coconut in the filling. Cardamom adds warmth, while a thin pancake keeps the sweet centre easy to roll up.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 4g protein, 39g carbs, 15g fat.

The pancakes get their carbohydrates mainly from flour and jaggery, while coconut milk and the coconut filling contribute much of the fat. Eggs provide some protein, alongside smaller amounts from the other ingredients. Pair a roll with unsweetened tea and a source of protein, such as plain yoghurt, for a more balanced snack.

The jaggery-coconut filling

Jaggery: Kitul jaggery gives the filling a deep, rounded sweetness. Melt it slowly with the sugar and cardamom before adding the coconut.

Coconut: Freshly scraped coconut makes a moist, textured filling; desiccated shredded coconut is an alternative listed for this recipe. Keep the mixture on low heat and stir until it holds together while remaining slightly wet.

Getting a thin pancake

Batter: The mixture is deliberately thin, so it can travel across the base of the pan with a quick swirl. Give it a stir before each pancake, as it may settle while resting.

Pan: Lift the pan briefly from the heat as you pour and swirl the batter. This gives you a little more time to spread it before the pancake begins to set.

When the pancakes are ready

First side: Cook over low-medium heat until the edges loosen from the pan. That is the cue to flip without pulling at the pancake.

Second side: The other side needs only 10–20 seconds. Transfer each pancake promptly so it stays supple enough to roll.

Rolling without tearing

Orientation: Put the pancake's first-cooked side face down on the work surface, leaving the side with tiny holes underneath. The smoother side will show on the outside of the roll.

Filling: Use about 1 tablespoon at one corner rather than spreading a heavy layer. Fold both sides inwards before rolling towards the top to enclose the filling.

Serving pani pol

Warm: Serve the rolls soon after filling for a soft pancake and fragrant centre. They make a sweet snack or a small dessert.

Chilled: The recipe also suggests enjoying leftovers slightly cold. Serve them on their own or alongside unsweetened tea to balance the sweetness.

Recipe notes & tips

• Stir the filling continually over low heat to keep the jaggery from burning.
• Stir the batter briefly before pouring each pancake.
• Pour the batter as soon as you lift the pan from the heat, then swirl promptly.
• Keep the pancakes thin and patch any gaps with a little extra batter.
• Use the first-cooked side facing down when assembling so the rolls are easier to handle.
• Remove the cardamom pods before spooning the filling onto the pancakes.

Variations

• Use brown sugar: Replace the jaggery with 1½ cups (about 300 g) of brown sugar and follow the same filling method.
• Choose vanilla: Use ½ teaspoon of vanilla instead of the three cardamom pods.
• Try desiccated coconut: Use shredded desiccated coconut in place of freshly scraped coconut.
• Adjust the sweetness: Add a smaller spoonful of filling to each pancake for a less sweet roll.
• Serve chilled: Refrigerate the finished rolls and enjoy them cold, as suggested in the recipe.

Common mistakes to avoid

• Cooking the filling unattended: Jaggery can burn; stir continuously over low heat.
• Using a thick batter: It will be harder to swirl into a thin pancake; check that the batter pours easily.
• Pouring slowly: The batter can begin setting before it spreads; lift the pan and swirl promptly.
• Overcooking the second side: The pancake may become less pliable; limit this side to 10–20 seconds.
• Overfilling the pancakes: They can be difficult to roll and too sweet; use about 1 tablespoon per pancake.
• Rolling the wrong side out: The smoother side will not face out; place the first-cooked side down before filling.

How to store

Cover leftover pani pol with cling film and refrigerate. The recipe does not specify a storage duration; reheat gently in a pan or enjoy the rolls slightly cold.

Frequently asked questions