Bengali Sweet Rice Crepes with Coconut-Jaggery Filling

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A beloved Bengali festival sweet, these thin rice-flour crepes are wrapped around a fragrant filling of freshly grated coconut cooked down with date jaggery and cardamom. They are traditionally prepared during Poush Sankranti when freshly harvested rice and date palm jaggery are at their peak.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 28 gSugar
• 6 gProtein
• 95 mgSodium
• 180 mgPotassium
• 65 mgCalcium
• 1.4 mgIron
• 1 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the crepe batter

• 1 cup rice flour
• 1/4 cup fine semolina (sooji)
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/4 cups whole milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon melted ghee, plus more for the pan

For the coconut-jaggery filling

• 1 1/2 cups freshly grated coconut (or thawed frozen)
• 3/4 cup grated date palm jaggery (or dark brown sugar)
• 1/4 teaspoon ground cardamom
• 2 tablespoons condensed milk
• 1 tablespoon ghee
• Pinch of salt

Directions

1. Make the filling first: heat 1 tablespoon ghee in a nonstick pan over medium heat, add the grated coconut and toast for 2 minutes until fragrant. Stir in the grated jaggery, condensed milk, cardamom, and a pinch of salt; cook 4 to 5 minutes until the mixture thickens into a sticky, jam-like consistency. Set aside to cool.
2. Prepare the batter: whisk rice flour, semolina, all-purpose flour, sugar, and salt in a bowl. Pour in the milk gradually while whisking to form a smooth, lump-free batter slightly thinner than heavy cream. Stir in the vanilla and melted ghee, then rest the batter for 15 minutes.
3. Heat an 8-inch nonstick skillet over medium-low heat and brush lightly with ghee. Pour about 1/4 cup batter and immediately swirl to coat the pan in a thin, even layer the way you would for a French crepe.
4. Cook for 60 to 90 seconds until the surface looks set and the edges lift easily; flip gently and cook 30 seconds on the other side. Slide the crepe onto a plate and repeat with the remaining batter, stacking and covering to keep warm.
5. Spoon about 2 tablespoons of the coconut filling in a line across the center of each crepe, fold the two sides over the filling, then roll it up tightly like a small cigar.
6. Warm the rolled crepes in the skillet for 20 seconds per side to set the shape and lightly toast the exterior.
7. Serve immediately, dusted with a little extra grated coconut or a thin drizzle of condensed milk if desired.

Cook’s Notes

• The batter must be thin enough to spread quickly; if it sits too long the semolina will absorb liquid, so whisk in a splash of milk before making the last crepes.
• Use a well-seasoned cast-iron or nonstick crepe pan for the thinnest, most evenly browned results without sticking.
• Date palm jaggery (nolen gur) gives the most authentic aroma; if unavailable, mix dark brown sugar with 1/2 teaspoon molasses for a similar depth.
• Keep the heat at medium-low; rice flour crepes brown fast and turn brittle if the pan is too hot.
• These crepes are best eaten warm the day they are made, as the rice-flour wrapper stiffens once cooled.

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