Sunny Priyan
1 cup all-purpose flour, 2 tbsp sooji, 2 tbsp rice flour, 2 cups milk, 1 cup grated coconut (or khoya), 1/2 cup jaggery, 2 tbsp condensed milk, 1/2 tsp cardamom powder.
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Take a bowl and mix flour, sooji, rice flour, and milk into a smooth, lump-free batter. Let it rest for 20-30 minutes.
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Cook coconut and jaggery (or khoya and sugar) with cardamom for 5-7 minutes until sticky; add condensed milk (optional). Let it cool.
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Heat a non-stick pan, grease it lightly, pour a ladle of batter, and swirl to form a thin crepe.
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While the crepe is soft, place some filling in the center. Fold both sides over like a roll.
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You can serve them immediately or refrigerate and serve chilled with a drizzle of condensed milk or toppings of your choice.
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