jaggery

Adapted from Nik Sharma’s first cookbook, “Season,” this lightly sweet pudding cake is an ideal fall dessert — a far less stressful alternative to a more labored pie. Here Mr. Sharma riffs on a traditional dessert from the Indian state of Goa, using a base of coconut milk, eggs and sweet potatoes that are roasted and then puréed, perfumed with nutmeg. Though he sweetens the bebinca with jaggery or muscovado sugar, alternatives like panela or dark brown sugar work too; the addition of maple syrup is a distinctly American touch. (Mr. Sharma likes to make this for Thanksgiving.) Be sure to leave time for the bebinca to cool and set — at least 6 hours in the refrigerator, but preferably overnight.

Sweet Potato Bebinca

sweet potatoes (1 1/4 pounds total)

unsalted butter, melted,

eggs

grated jaggery, muscovado, panela or dark brown sugar

maple syrup

nutmeg

turmeric

fine sea salt

(13.5-ounce 400-milliliter) can full-fat coconut milk

all-purpose flour

Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes in a baking dish or on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1 2/3 cups/400 grams and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted 1 day ahead and stored in an airtight container in the refrigerator.)

Reduce the oven temperature to 350 degrees.

Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet. In a large bowl, whisk together the cooled sweet potato purée, melted butter, eggs, sugar, maple syrup, nutmeg, turmeric and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.

Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.

Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.

To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to 1 week.

In most Goan Homes, we don't really wait only for Pancake Tuesday/Shrove Tuesday to prepare these sweet treats!&nbsp;These pancakes or as we Goans call them 'Alle Belle', are a super hit tea time snack! The combination of a smooth, mild and thin crepe stuffed and rolled with a rustic mixture of grated coconut and palm jaggery, is what makes these pancakes unique and extremely hard to resist!&nbsp;I'm yet to come across anyone who can just eat one and get away with it! 😋 Alle Belles are super yum, super easy to make and a sure shot melt in the mouth!&nbsp;The most exciting part about my recipe is that I've shared with you around 12 options of how you can make your Pancakes/Alle Belles!!&nbsp;So, Are we ready to roll?? 😉

Recipe For Goan Pancakes/Alle Belle

flour

Large Egg ((if small then use two))

Tspn Salt

700 ml Water ((room temperature))

160 Gms Fresh Grated coconut ((1 medium sized coconut))

gramsms Gms Jaggery ((scraped/grated))

Hand Whisk ((to mix the crepes batter))

Non stick pan ((to fry the crepes))

A bowl of Oil ((for frying the crepes))

Silicon brush ((for greasing the pan))

Ladle ((to pour the crepes batter))

Flat spoon ((to work with the crepes))

Table spoon ((for the stuffing))

Plate no. 1 ((to keep the fried crepes))

Plate no. 2 ((to roll the Alle Belle))

Plate no. 3 ((to place the rolled Alle Belle))

Recipe for Goan Pancakes/Alle Belle

First, keep everything ready so that it becomes easier to manage the entire process

Add in all the ingredients mentioned under the 'outer covering' section into a large bowlNote:-Do not add all the water at once

With a Hand Whisk, mix all these Ingredients well, until all the lumps of the all purpose flour have been broken down. Bring it to a smooth thick consistency first and then add in the remaining waterNote:-&nbsp;If you do not have a hand whisk, you can use an electric egg beater as well or you can even use a mixer grinder. The bottom line is that there should be absolutely no lumps.

Mix it well and keep asideNote:-In the picture, you will see that I have made batters with different flours to give you all many other options for making Alle Belles. It's discussed below.

Take a nonstick pan and place it on medium flame

Lightly, using very little oil, grease the pan and allow it to heat for about 2-3 minutes

Take 3/4th of a ladle and pour it onto the pan&nbsp;

Gently spread the batter on the pan, to form a round flat crepe

Cover the pan with a lid for exactly 1 minute and then turn the crepe using a flat spoon

It's not necessary to cover the pan once you've turned the crepe.&nbsp;

After turning the crepe, keep it for 30 seconds and then gently remove the crepe from the pan and place it on Plate no. 1

Fry all the crepes, following steps 5, 6, 7, 8, 9 &amp; 10 until all the batter is complete

Follow these steps to make the outer covering

In a bowl mix the grated Coconut and scraped Jaggery together and hand mix it well and keep asideNote:-&nbsp;This mixture cannot be stored for future use as this is not a cooked mixture plus your hands are being used for mixing it. It has to be consumed within 4 to 5hrs max

Follow this step to make the stuffing

Take a crepe from Plate no. 1 and place it on Plate no. 2 (rough side up and smooth side down. I like my Alle Belle to look smooth and shiny so I follow this method. But it's totally up to you)

At the bottom centre of the crepe, add 1 tbspn of the stuffing

From left to centre and from right to centre close the crepe

Now using both hands, roll the Alle Belle very gently till the end and place it on Plate no. 3

Follow steps 1, 2, 3, 4 to complete all the Alle belles

Follow these steps to roll the Alle Belle

Traditional Alle Belles are&nbsp; white in colour, with no added flavour or colour and are made with only rolling till the end. You won't find side folds. Side folds were recently introduced in order to make it more convenient and less messy to eat

You can make Alle Belles using Rice Flour as a substitute for All purpose flour as as well. Quantities and other ingredients remain same. But it may not be as soft and fluffy as that of All purpose flour but it's a healthier version.

You can make Alle Belles using regular wheat flour as well instead of All purpose flour. Quantities and other ingredients remain the same

You can also substitute All purpose flour with Oats flour(make a powder of Oats in a dry grinder) Quantities and other ingredients remain same.

If you don't have palm jaggery or find it difficult to source it, you can&nbsp; use Sugarcane jaggery&nbsp; as well, for your stuffing mixture. The quantities remains the same.&nbsp;

If you don't find Sugarcane jaggery either, you can use White granulated sugar as well, for the stuffing mixture.&nbsp; Quantities remain same. However, here, you may have to add a pinch of Green Cardamom powder to give it some flavour. But that's optional&nbsp;

For all my Vegetarian friends and for all those who are allergic to egg or can't deal with the smell of egg, but still wish to enjoy Alle Belles, you can substitute egg with Corn Flour .&nbsp;1 Egg = 2tbspn of Corn FlourNote:-You can make eggless pancakes using Rice Flour, Oats Flour,&nbsp; All purpose flour or Weat flour as shown in the picture.

For those adding colour to the Alle Belle Crepes, you need to first make the batter, then divide them equally into bowls and then add the colours of your choice

Here are some Exciting Substitutes😋😋

Alle Belles, once rolled up, cannot be stored for future use. They have to be consumed on the spot or maximum within 4 to 5 hours. This is because the coconut is not cooked.&nbsp;

The ingredients that I've mentioned, will give you the exact number of Crepes for the quantity of the filling. So u don't have to worry about what's to be done with the leftovers!&nbsp;However, For whatever reason, if you do have any of the crepes batter remaining you can add in some sugar to it, mix it up well till all the sugar dissolves and fry them in the same manner as mentioned under the 'steps for making the outer covering' section . They taste super yum!&nbsp;

You can also play around adding some cut dry fruits of your choice, in the stuffing, if you like. I'm not a big fan of dry fruits so I haven't used any!&nbsp;

Other Notes

Ginger bug, a slurry of fermented ginger and sugar, forms the basis for homemade, traditionally fermented sodas including root beer, ginger beer, herbal tonics and fruit sodas. These soft drinks and light beers are naturally bubbly and effervescent and very rich in probiotics.

Ginger Bug Recipe

water

sugar

ginger

fruit juice

Warm the water in a saucepan over medium heat, and stir in the sugar until it dissolves fully.  Cool the sugar water to room temperature.

Drop the ginger into a pint-sized jar, and then cover it with the sugar water.  Seal the jar, and let it culture at room temperature for one day.

Preparing the Bug

The next day, and each day for 5 days, stir 1 teaspoon sugar and 1/2 ounce ginger into the jar, and then close the jar tightly.  Between 3 and 5 days, you should start to see bubbles forming, and your bug should smell yeasty and gingery. When you see bubbles, your bug is ready to use.

Feeding the Bug

To use the bug, strain 1/2 cup of the liquid and mix it with 7 1/2 cups liquid such as fruit  juice or sweetened herbal tea, bottle and ferment up to 3 days.

Using the Bug

Surnoli are soft, round and puffy pancakes, about the size of a diner’s silver dollars, and they can be served like them too, as a warm stack with a piece of melting butter on top. But surnoli batter contains no egg and no flour, and it isn't flipped at all but left to cook through on one side. Made from puréed raw and cooked rice, as well as coconut, and fermented with yogurt overnight, the konkani pancake becomes airy and takes on a gentle tang. Have it plain with a drizzle of ghee, or even a little honey. And if you want to try them savory, open a jar of your favorite Indian pickles instead. If you want to skip the longer fermentation, you could add a half teaspoon of Eno — an antacid made from sodium bicarbonate and citric acid, commonly used to fizz batters in Indian kitchens — just before you're ready to start cooking.

Surnoli (Coconut-Rice Pancakes)

rice

poha rice

(4 ounces) fresh coconut or 1/2 cup (1 ounce) dried, unsweetened coconut

full-fat yogurt

jaggery, grated if hard

turmeric powder

salt

Ghee, as needed for cooking the pancakes

Butter

Rinse the rice several times in warm water until the water runs almost clear, and soak for an hour. Drain the rice. In a blender, combine all ingredients except the salt and ghee, butter and honey with 1 cup water, and mix on high speed. If you need to, add a splash more water, just enough to help the ingredients catch the blade and produce a thick, smooth batter. Scrape batter into a bowl, cover loosely with plastic wrap and leave at room temperature to ferment overnight, or about 8 hours.

Add salt, and give the batter a gentle stir. Add a little water, if needed. It should be thicker than pancake batter but somewhat airy from the fermentation. Heat a nonstick pan over medium heat. When it’s hot, add a half teaspoon of ghee, followed by about 2 ounces surnoli batter. Immediately tilt the pan around to encourage the batter to spread a little, into a small, thick circle. Cover the pan with a lid, and let the surnoli cook gently without flipping it. When the top is pocked all over with holes and cooked through, and the bottom is a golden brown, about 3 to 4 minutes, transfer to a plate and serve with some butter or ghee, and honey. Repeat with remaining batter.

These Sweet Coconut stuffed Crepes (Pani Pol) are a Sri Lankan classic! Soft crepes stuffed with a sweet coconut filling, these are a delicious tea-time snack/treat.EASY - While there are two components to this recipe, each component is very easy. Cooking the crepes will take the most time, but that&#39;s also quite simple. Great for beginners wanting to taste a classic South Asian dessert / tea-time treat. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Sweet Coconut stuffed Crepes | Classic Pani Pol (Coconut Pancakes)

desiccated coconut

coconut milk

cardamom pods (or ¼ tsp ground cardamom)

cinnamon

milk

sea salt

tbsp sugar

vanilla

½ tsp baking powder

¼ tsp turmeric (OR 4 saffron strands prepared

Add the coconut milk into a saucepan and heat until it&#39;s simmering (not boiling). When it starts to simmer, add the desiccated coconut and stir to combine.

Remove from the heat and allow the coconut to cool down. This also allows the desiccated coconut to completely absorb the milk. Store the coconut in a bowl, cover and set aside until needed.

Combine the sugar, salt, water, cardamom and cinnamon in a saucepan, and heat over medium heat while stirring occasionally until the sugar has melted completely.

Bring the sugar syrup to a boil. Add the coconut to the sugar syrup and mix well.

The coconut sugar mix will be runny, with extra moisture. Cook the mix over medium heat, until the sugar syrup is absorbed by the coconut and you have a sticky coconut mix.

Let the mix cool down to room temperature, while you make the crepes.

Sweet Coconut Filling

Grind the saffron strands along with ¼ tsp sugar and ¼ salt until the saffron strands are completely ground.

Steep the ground saffron mix with 3 tbsp of hot water and leave it to cool down to room temperature.

Add this instead of turmeric, if you prefer.

Saffron Strands (optional - instead of turmeric)

BLENDER - place all the ingredients in a blender. Start with the liquid ingredients, and then add the dry ingredients.

Blend until you have a smooth crepe batter. Let the crepe batter sit at room temperature, covered, for about 15 - 30 minutes to rest.

WITHOUT A BLENDER - place all the dry ingredients in a large bowl. Whisk all the wet ingredients together in a jug.

Create a well in the middle of the dry ingredients and slowly pour the wet ingredient mix, while whisking. After adding half of the liquid, whisk the mix to ensure there are no lumps. Add the rest of the liquid and whisk until smooth. Let it rest, covered, for 15 - 30 minutes until you are ready to use it.

MAKING THE CREPES - heat a 6 inch or 8 inch non-stick pan over medium-high heat. Brush some oil on the surface of the pan when it’s hot.

Pour ¼ cup of the batter into the hot pan, while swirling, to evenly coat the surface of the pan. The batter will create bubbles on the surface if it&#39;s hot enough (this is characteristic of Sri Lankan crepes, but it&#39;s optional). Cover any big holes with some loose batter.

Cook for about 30 seconds, until the edges turn golden brown in color.

Loosen the crepe and flip it over, and cook for a further 15 - 30 seconds.

Both sides should be golden to dark golden brown in color.

Flip the crepes over on to a plate and stack them on top of each other until you have cooked all the crepes.

Once all the crepes are cooked, cover the stack with a clean cloth and let it cool.

A NOTE ABOUT THE CREPES - if the pan is not as hot, the crepes will take a little longer to cook, and the surface will be smooth (no bubbles), but still go ahead and flip the crepe when the edges start to brown. These will then look more like French crepes. The number of crepes you make will depend on the size of the pan as well.

Sri Lankan Pancakes (Crepes)

Spread about 2 tbsp of the coconut filling in the center of each cooled crepe. Fold one end over the filling. Fold the edges in and roll up the crepe roll to form a log/roll - similar to how spring rolls are rolled up.

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Sweet Potato Bebinca

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Top 5 jaggery recipes from across the web

The most viewed jaggery recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Bebinca

Recipe For Goan Pancakes/Alle Belle

Ginger Bug Recipe

Surnoli (Coconut-Rice Pancakes)

Sweet Coconut stuffed Crepes | Clas...

The most viewed jaggery recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine