A dessert of delicate, thin pancakes (crepes) enfolding a luscious coconut cream. Swamiji calls them “almond joys wrapped in pancakes.”
Makes 10—12 servings
1 (14 ounce) can sweetened condensed milk
1 ½-2 cups of very, very, finely shredded coconut (see note)
½ teaspoon rose water
¼ teaspoon ground cardamon powder
2 cups milk
1 cup of cream of wheat (instant cooking)
½ cup while all-purpose flour
¼ cup white sugar
Ghee or oil for cooking crepes
Note: Maa buys her finely shredded coconut, which is in pieces the size of coffee grounds, in an Indian market
1. First, make the filling. In a medium-size saucepan, stir together the sweetened condensed milk and the coconut powder over low heat.
2. Stir in the cardamom powder and rose water for taste, and stir until the ingredients are smooth and creamy. Set aside to cool.
3. To make the crepes, combine the milk, white flour, cream of wheat, and sugar in an electric blender.
4. Blend until smooth – the consistency should be similar to pancake batter or crepe batter. Set aside for an hour or so to allow the bubbles to disappear.
5. Place a 5 or 6 inch skillet with a non-stick surface over medium heat. Using a paper towel, white the pan with either a small amount of ghee or oil of your choice.
6. Test to see if the surface is hot enough by sprinkling a few drops of water into the pan – they should dance on the surface.
7. Pour about 2 Tablespoons of batter into the pan, and rotate to spread thinly to a diameter of about 5 inches.
8. Cook until the surface of the crepe begins to appear dry.
9. Spoon some of the coconut filling lengthwise down the center. Using a spatula, fold in the two sides and press gently. 10. Turn out of the pan, seam-side down.