Pol Pani Filling (Sri Lankan Desserts) Recipes
Pol Pani Filling (Sri Lankan Desserts) Recipe
250g (9 oz) jaggery (palm sugar) or brown
2 cups water
3 cardamom pods, crushed
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
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.
heat and add lemon juice. Remove rampe.
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.
You can purchase the above ingredients here
If you like the above recipe
Subscribe to our newsletter.
More Asian Desserts Recipes
Desserts-Recipes All rights Reserved.
Contact Us |