Pol pani filling

Pol pani filling

By
From
Sri Lankan Flavours
Photographer
Craig Wood

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.

Ingredients

Quantity Ingredient
250g jaggery or brown sugar
2 cups water
3 cardamom pods, crushed
3 cloves
1/2 teaspoon ground pepper
15 cm piece rampe, cut into 3-4 pieces
2 1/2 cups desiccated coconut
1/2 teaspoon lemon juice

Method

  1. Chop or grate jaggery into a bowl. Add water, cardamom, 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.
  2. Remove from heat and add lemon juice. Remove rampe.
  3. Take one pancake, place 2 tablespoons filling across one end and roll pancake up.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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