A Smooth, Rich and Delicate Dessert

jaggery crepe dessert dishes

An after meal delight for all you ‘sweet toothers’ out there, this wonderful crêpe recipe is full of nutrition. This preparation is a fantastic fusion of health and taste. Exotic dry fruits, jaggery with natural iron content, fresh cream and milk make this dessert an instant success among dessert lovers

Recipe:

To prepare Crêpe

Ingredients

Quantity
Flour 125 gm
Salt a pinch
Milk 325 ml
Butter 20 gm
Jaggery 20 gm
Eggs 2 no
Fresh cream 50 gm

Method

  • Mix flour, salt and egg yolks together.
  • Heat milk and add powdered jaggery. Let it dissolve and add flour little by little to the mixture. Keep stirring continuously.
  • Then, add cream and mix well.
  • Melt butter in a ladle and add it to the batter.
  • Heat the non-stick pan and pour the Crêpe. Heat till it becomes golden brown in colour.

To prepare Filling

Ingredients

Quantity
 Jaggery 200 gm
Raisins 25 gm
Cashew nuts 25 gm
Almonds 25 gm
Butter 30 gm
Tender coconut pulp 250 gm
Salt A pinch
Cardamom powder 2 pinches

Method

  • Melt jaggery and butter in a hard bottomed sauce pan.
  • Add tender coconut pulp slowly and keep stirring. Let it cook for a while.
  • Add other ingredients one by one. It is important that you should keep stirring while you add. Let everything cook for 10 to 15 mins
  • Let the mixture cool for 30 mins.

To prepare Jaggery bar (stick)

Ingredients

Quantity
Jaggery 50 gm
Water 5 ml

Method

  • Powder jaggery and add it to water. Dissolve it well.
  • Put the liquid in the oven and heat it for 10 to 15 mins.
  • When it becomes dark brown in colour, remove from the oven and pour into a greased butter paper.

To prepare tangy jaggery sauce

Ingredients

Quantity
Jaggery 100 gm
Water 75 ml
Fresh cream 50 ml

Method

  • Heat water and jaggery in a sauce pan.
  • When the liquid becomes thick, remove from fire and cool it for some time.
  • Add fresh cream and make it into a smooth sauce.

Assembling

  • Arrange the crêpe in a round plate.
  • Place the filling and cover it with another layer of crêpe.
  • Cut into four and put into the jaggery sauce bed.
  • Garnish with jaggery bar(stick)

Nutrient Value for Crepe

Amount Per Serving

Serving – 1
Calories 1,122.2
Total Fat 73.1 g
Saturated Fat 11.2 g
Polyunsaturated Fat 22.4 g
Monounsaturated Fat 35.9 g
Cholesterol 6.7 mg
Sodium 1,394.8 mg
Potassium 1,711.9 mg
Total Carbohydrate 77.5 g
Dietary Fiber 12.4 g
Sugars 43.9 g
Protein 54.7 g

Nutrient Value for Jaggery Filling

Amount Per Serving

Serving – 2
Calories 3,704.8
Total Fat 299.1 g
Saturated Fat 235.0 g
Polyunsaturated Fat 10.5 g
Monounsaturated Fat 35.7 g
Cholesterol 64.5 mg
Sodium 189.1 mg
Potassium 1,081.5 mg
Total Carbohydrate 278.9 g
Dietary Fiber 7.3 g
Sugars 221.9 g
Protein 12.6 g