Step 1
Heat a non-stick pan over medium-low heat. Add the grated coconut, khoya, and jaggery (or sugar).
Step 2
Stir continuously until the jaggery melts and binds with the coconut, forming a moist, sticky mixture.
Step 3
Sprinkle cardamom powder, mix well, remove from heat, and let it cool.
Step 4
In a large bowl, whisk together rice flour, semolina, all-purpose flour, sugar, and milk to form a smooth, thin batter.
Step 5
Let it rest for 15 minutes.
Step 6
Divide the batter into three equal portions in separate bowls:
Step 7
Bowl 1 (Orange): Add orange food color.
Step 8
Bowl 2 (White): Keep plain.
Step 9
Bowl 3 (Green): green food color.
Step 10
Heat a non-stick crepe pan or tawa on low heat and lightly grease with ghee.
Step 11
Using a ladle or squeeze bottles, pour three adjacent horizontal stripes of batter— orange on top, White in the middle, and green at the bottom.
Step 12
Swirl the pan gently to join the stripes into a single seamless crepe.
Step 13
Cover and cook on low heat for 1–2 minutes until the top sets without flipping.
Step 14
Place 2 tablespoons of the coconut filling horizontally across the middle.
Step 15
Roll the crepe tightly from one side to the other.
Step 16
Insert a single clove into the middle of the white band to secure the roll and finish the look. Serve warm or chilled.
