Kelanchi/ sort of pancake with coconut filling

Ingredients

raw rice  150 gm
grated coconut  1 cup
water  4 tbsp
cashew nuts chopped  2 tbsp
eggs  2
sugar  1/2 cup
cardamom pdr. 1 tsp
ghee  5 tbsp

Method
mix sugar, water and coconut
cook, stirring continuously till it becomes a sticky mass, remove, add cashew nuts and cardamom, mix well, and keep aside
soak rice for 2 hours,  grind to a smooth paste adding little water
add eggs, beat well with an electric beater
heat a nonstick pan, pour the batter gently, when froth subsides, smear some ghee all around, turn it over
when cooked, remove to a plate, repeat with rest of the batter
put the coconut mixture on each kelanchi, roll it
note- the bubbles on the pan should not be pressed or stirred around with a spoon
the kelanchi should not be allowed to brown, it should be white.
serve hot.



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