Tuesday, 30 September 2014

Crepes & Coconut/ Kopra Na Pancake

Kopra Na Pancake


After having tasted many types of cuisines from around the world, I find myself partial to the bold flavours and textures of Parsi food. And even though it often offers more in taste than in visual appeal, there are the few dishes that are both a feast for the eyes and palate.  Another old time Parsi cuisine favourite, which has been lost in the enormous mele of all things food, is the Khaman na pancake. Delicate in flavour, it is a guaranteed teatime favourite. The Kopra (coconut) filling of the crepe, also referred to as Khaman pronounced Khu- mun is made up of fresh coconut, sweetened with sugar, flavoured with rose water and mixed in with raisins, pistachios and almonds. It has both the origins of being Persian yet has a definite touch of India – reflecting  well on our culture and heritage.







The Coconut Pancakes, ready to eat


The Khaman



The Coconut Filling

In a pan  heat
2 scraped coconuts; 2 cups or more
1 tsp salted butter
1 cup sugar
1/4 cup rose water
1/2 cup of  dry fruit and nuts, raisins, peeled chopped pistachios and almonds 
1 tsp cardamom
1 tsp nutmeg
1/2 cup coconut water
pinch of salt


Mix and cook all together, till well blended and softened.

Divide in 10 parts and fill and roll the ten pancakes.
Click for the recipe http://www.nilouferskitchen.com/2014/05/basic-crepes.html

Tips

Use freshly scraped yet frozen packets of coconut available in stores.
Rose water must not be an essence but the actual water made from the roses.
If you cannot get fresh coconut water alternate with just water.
This can be made up to 7 days in advance and kept refrigerated.


For more recipes from  My Parsi Cuisine click
The Art of Parsi Cooking; reviving an ancient cuisine

Niloufer's Kitchen: Quick and Easy http://www.amazon.com/dp/B00HBSBLI4

Photo credit Sheriar Hirjikaka

A reader Kainaz Patell has sent me her version of using the khaman to share.

Khaman used in her bread 


Khaman lightly coloured with Rose syrup

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