Hi everyone! This recipe has been sitting in my drafts for a few weeks now — it’s a Malabari snack that we call Love Letter for reasons unknown. Maybe because it holds a little somethin something sweet inside? It’s yet another one of those things that I despised as a child and adore now. It consists of a soft rice crepe with a coconut filling. It’s light and refreshing and perfect for Iftaar. Mum has made it a little differently here, to add a bit more textural interest.

RECIPE: LOVE LETTERS | A Coconuty Delight

Ingredients
For the crepes
1 egg
1 cup maida
1/2 cup water
1/2-3/4 cup milk
Pinch of salt

For the filling
1 cup shredded coconut
1/2 cup sugar
1/2 cup water
Pinch of cardamom powder

Method

To make the filling
In a small saucepan, add the water, sugar and cook it down until the sugar fully dissolves.
Add the coconut and keep stirring until the mixture is dry. Add in the cardamom powder.

To make the crepes

Mix all the ingredients and set aside for 1/2 hour.

You can either the make the crepes the regular way, pouring a thin, even layer over the pan, or you can make it in overlapping squiggles, like we’ve done here. To do this, pour the batter into a squeeze bottle.
Heat a nonstick skillet and when hot, carefully pour out the batter in small circles, each one overlapping with the other. Have fun with it, and don’t worry if it looks messy.
When it is cooked, about 2-3 minutes, carefully transfer it to a plate.
Continue with the rest of the batter.

To assemble
Place a crepe on a plate, and fold in two of the sides until they touch, so that you now have a rectangle.
Place a teaspoon of filling close to the edge of one of the short sides, and roll tightly, like you would a spring roll.
Serve warm.