- Jun 18, 2020
- 2 min read

Carrot Pan Rolls

Recipe courtesy: Priya Ajith

For the Carrot Coconut filling

1.Carrot-300 gm

Coconut grated-1 cup

Sugar-1/2 cup(u can increase/decrease according to your taste)

Wash,Peel and grate the carrots.

2.Cashews-5

Kismis-10

Ghee-2 tsp

Cardamom-3

Heat a pan add the Ghee and on medium heat fry the broken cashews and kismis.Once golden remove it to a bowl .Now add grated carrots,coconut and sugar and mix.Cover and cook till the carrot is cooked.Remove the lid and cook till all the water dries.Taste and add more sugar if needed.

Add the crushed cardamom and stir in.Now add the set aside fried cashews and kismis and stir in.Set this aside so that the filling cools down.Make the Pan Rolls and fill each one with 3-4 tbsps of cooled carrot filling and roll it.

Pan Rolls Recipe

2.For the Pan Cakes

Maida-1 cup

Eggs-2

Sugar-2-3 tbsps

Milk-1/2 cup

Vanilla essence-1 tsp

Water as required

Salt to taste

In a steel bowl beat the eggs ,salt and sugar with a fork.Add the vanilla & milk.Add the flour and stir in.Add enough water to make a thin batter without lumps.

Heat a nonstick pan and pour a big ladle of batter and spread it with the back of the ladle or simply shake the pan sothat the batter covers the entire pan.Cook on medium heat both sides & remove.Continue with the remaining batter till all the batter is used up.

Place a big spoon of the sweet coconut filling at one end of each pancake and just roll it out. The Pan Rolls are ready.

Or you can roll it halfway through and fold in the top and bottom sides and continue to roll till the end which I have done since as a kid my fussy eater son didn't want the filling to come out from the bottom of the roll as he was taking a bite from the top.

The advantage of cooking the coconut filling is that you can store the left overs at room temperature .