In a, pan roast grated coconut till slightly golden, add milk, jaggery, cardamom powder, cashew nuts and ghee cook on a low heat, till it forms a sticky mixture, remove from flame keep aside.
Now for pan cake batter, mix and whisk all the pan cake ingredients, well to smooth texture, batter should be in pouring consistency.
Heat a flat pan, pour a ladle of batter & swirl the pan around, cook on medium flame.
When cooked, flip over other side for a minute, set on a plate to roll, place two tsp of filling on well done side of the pan cake.
Now roll like a log tightly, place open end touching the plate.
Garnish and serve, I just cut them in the middle and arranged to show how gorgeous they look from inside. Relish & enjoy your tasty alle belle.
