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It has been a very eventful day today. I thought it was going to be a quite sunny day and had plans of making 'Chatti Pathiri' for this month's Indian Cooking Challenge in the afternoon. But one phone call changed it all. It changed my mood from sunny to gloomy and I didn't feel like doing anything. I knew it was a problem that could be fixed but still was antsy until it was fixed. I gave up on participating in this month's ICC, even though I had been anxiously waiting to make this delicious baked dessert from Kerala. Then...

Total time

55 minutes




  • (1.25l) fish stock (- (use 1 cup APF if not using ww-pastry flour))
  • (1.25l) fish stock
  • 1 cup water
  • pinch salt
  • 1 tbsp Egg water (replacer - whisked in 3tbsp (or use 1 large egg))
  • 1 cup Coconut (Grated - (I used dry grated coconut))
  • 3 tbsp almonds
  • 3 tbsp Cashews
  • 3 tbsp Raisins
  • 3 tbsp Poppy seeds
  • 3 tbsp sesame seeds
  • 2 tsp cardamom (Ground)
  • 6 tbsp Condensed milk
  • 1 cup coconut milk
  • 4 ~ 5 tbsp Sugar (Powdered - (adjust as per taste))
  • 1 tsp cardamom (Ground)


  1. Make the Crepes: Combine all the ingredients for the crepes, whisk well to make sure there are no lumps. Set aside for 5~10 minutes.
  2. Heat a small nonstick pan, lightly butter it and pour a ladle-full of batter, swirl the pan to form a round pancake. Cook for about 1 minute until the pancake starts to slide off the pan, flip and cook for 30 seconds. Remove onto a plate and repeat with rest of the batter. You should be able to make about 6~8 medium size pancakes.
  3. Make the filling: Heat 2tbsp ghee/ clarified butter in a saute pan, add all the ingredients except for the condensed milk and cook until they start turning lightly browned. Turn off the heat and add the condensed milk and mix well. Set aside
  4. Make the Coconut milk Syrup for Coating: Combine all the ingredients in a small bowl and set aside.
  5. To Assemble: Preheat oven to 350°F. Butter or apply ghee to a baking pan. Make sure that the size of the baking pan is almost same as the size of the pancakes that you made. I have a small 6" nonstick omelette pan that I used to make the pancakes and I used a 6" baking pan. If using a 8" pan, then make sure that you make about 8" round pancakes.
  6. Place one pancake on the bottom of the baking pan; spread the filling on top. Dip the second pancake in the coconut milk and place it on top of the nut filling. Repeat the layers with the nut filling and the coconut milk coating dipped pancakes until the pan is full.
  7. Pour the remaining coconut milk syrup over the pancake stack.
  8. Bake for 20-25 minutes or until the top is lightly golden and the syrup is bubbly.
  9. Let cool for a little bit before cutting a wedge to enjoy.
  10. View the recipe instructions at Cook's Hideout

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