Pol Pani Filling (Sri Lankan Desserts) Recipe

Ingredients :

250g (9 oz) jaggery (palm sugar) or brown sugar

2 cups water

3 cardamom pods, crushed

3 cloves

1/2 tsp ground pepper

15cm (6 inch) piece of rampe (pandans leaf), cut into 3-4 pieces

2.5 cups desiccated (shredded) coconut

1/2 tsp lemon juice

Method :

Chop or grate jaggery into a bowl. Add water, cadamom, cloves, pepper and rampe, bring to boil and continue to boil for 5 minutes. Add coconut and stir over low heat for 3-4 minutes.

Remove from heat and add lemon juice. Remove rampe.

Take one pancakes, place 2 tbsp filling across one end and roll pancake up.

Note - This filling will keep in the fridge for weeks and can be used when you make a fresh batch of pancakes. It can also be served after a main meal, with a scoop of vanilla ice cream.

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