Kilanji
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Thin crepes of rice flour and egg served with a sweet sauce of coconut and jaggery; a traditional island sweet dish.
Region: LakshadweepOccasion: Tea-time; festivals and weddingsTime: 40 minServes: 4Eggetarian
Ingredients
- 1 cup rice flour
- 1 egg
- About 1¼ cups water, a pinch of salt
- For the sauce: 1 cup thick coconut milk, ½ cup grated jaggery or coconut jaggery, ¼ tsp cardamom powder
- A little coconut oil for the pan
Method
- Whisk the rice flour, salt, egg and water into a thin, smooth batter.
- Heat a greased pan, pour a ladle of batter and swirl to make a very thin crepe. Cook until set, without browning.
- Fold each crepe into quarters and stack them.
- Warm the coconut milk with the jaggery and cardamom until the jaggery dissolves; do not boil hard.
- Pour the sweet coconut sauce over the crepes and serve.
History
Kilanji is listed among the traditional dishes of Lakshadweep. Recipes vary from island to island and family to family.
Significance
It is made for guests, celebrations and festive days such as Eid.