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Kilanji
Kilanji: Lakshadweep's thin rice crepes with a sweet sauce of coconut milk, banana and jaggery
On the coral islands of Lakshadweep, kilanji is the treat for weddings, Eid mornings and a welcome guest. Thin, soft crepes of soaked rice and egg, or rice alone as here, are folded and drenched in a warm sauce of coconut milk sweetened with coconut jaggery and full of mashed ripe banana and cardamom. The islanders often add egg to the batter; this version keeps it vegan with a touch of cooked rice for softness. The common mistake is a gritty batter: the rice needs a full four hours' soak and a long, fine grind, or the crepes tear. Chef's tip: keep the sauce barely warm, never boiling, so the coconut milk stays silky.
- Total time
- 290 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the crepes
- 5 ½ oz raw ricesoaked 4 hours
- 2 tbsp cooked rice
- 1 ¼ cups water
- 1 pinch salt
- 1 tbsp coconut oil for the pan
For the sauce
- 1 ¾ cups coconut milk
- 3 ½ oz coconut or cane jaggerygrated
- 2 ripe bananasmashed
- ½ tsp ground cardamom
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Method
0/5 doneStep 1: Drain 5 ½ oz raw rice and grind with 2 tbsp cooked rice and 1 ¼ cups water for 4–5 minutes to a completely smooth, pourable batter like single cream. Stir in 1 pinch salt.
6 minStep 2: Melt 3 ½ oz coconut or cane jaggery in 50 ml water over low heat, strain out any grit, then stir in 1 ¾ cups coconut milk, 2 ripe bananas and ½ tsp ground cardamom. Warm gently for 4 minutes until steaming; do not boil.
6 minStep 3: Heat a non-stick pan over medium heat and wipe with 1 tbsp coconut oil for the pan. Pour in a small ladle of batter, swirl thin and cover for 1 minute.
2 minStep 4: Cook until the crepe is set, white and lifts at the edges, without browning. Fold into quarters and stack. Repeat.
15 minStep 5: Lay 3–4 crepes in each bowl and ladle the warm sauce over. Leave 5 minutes so they soak before serving.
5 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 5 g
- Carbs
- 70 g
- Fat
- 21 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kilanji take?
- About 290 minutes in total: 260 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of raw rice?
- Any long-grain rice, same amount.
- What can I use instead of cooked rice?
- Any long-grain rice, same amount.
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