Kithul is a popular variant of sweet syrup extracted from Caryota trees in Sri Lanka. These are found especially in the South Asian region and used for making regional sweets and desserts. Kithul jaggery is prepared by boiling the extracted sweet syrup in heavy-bottomed vessels.
In Sri Lanka, jaggery syrup is used for many purposes. Buffalo curd with jaggery syrup topping is a common dessert in Sri Lankan functions and celebrations. Jaggery is the main ingredient or sweetening agent in the popular sweets Dodol and Thalaguli. Luckily Jaggery is available in the country throughout the year due to mass production in the form of cubes or liquid.
Whenever my father finds jaggery syrup in the market, he brings it home for making delicious sweets that we love. One such is Pani Pol Pancake. It is a juicy crepe stuffed with sweetened coconut mixture. Sometimes we have it as our breakfast or brunch. It is believed as introduced to Sri Lanka after invasion of the island by the Portuguese. This sweet is very similar to the Patishapta Pitha of Bangladesh and West Bengal. Adding cinnamon and cardamom powder makes the Sri Lankan version unique.
Let’s see how to make these yummy rolls.
- All-Purpose Flour - 100 gm
- Egg - 01 No
- Milk - 150 ml
- Water - 150 ml
- Grated Coconut - 200 gm
- Powdered Jaggery - 100 gm
- Cinnamon Powder - 0.5 tablespoon
- Cardaman Powder - 0.5 tablespoon
- Turmeric Powder - 0.5 tablespoon
- Salt - 0.5 tablespoon
- Coconut Oil - As Required
- In a heavy bottomed pan heat one tablespoon of coconut oil and add the grated coconut.
- Roast the coconut in low flame until it becomes dry. Add powdered jaggery, cardamom powder and cinnamon powder and stir it well. Cook it until the jaggery melts and gets mixed with the coconut.
- In a vessel, crack the egg and add both egg white and yolk along with milk, water, salt and turmeric powder. Slightly beat the mixture.
- Slowly add all-purpose flour and beat the mixture well until it forms a thick batter.
- Heat a pan and grease it with little coconut oil. Spread one ladle of the batter into a thin crepe.
- Cook the crepe until it becomes slightly brown. Place it in a plate.
- Place two or three tablespoons of the coconut mixture on the crepe and roll it.
- Serve it hot with tea or coffee.
You can roast cashews and raisins in coconut oil and add to the mixture. Making pancake with sugar gives it a different taste. The coconut mixture should't be too dry.