ENTERTAINING IS EASY WITH THESE PORK AND LAMB MEATBALLS, AND ONCE YOU WHIP UP A QUICK BATCH OF THE SIMPLE PITA BREAD, YOU’LL WANT TO MAKE IT AGAIN AND AGAIN
PANI POL (SRI LANKAN COCONUT PANCAKES)
MAKES 6
2 eggs, lightly beaten
⅔ cup (100g) plain flour
1 cup (250ml) milk
40g unsalted butter, melted, cooled, plus extra to grease
¼ tsp ground turmeric
1 tbs caster sugar
Coconut yoghurt, to serve
PANI POL (COCONUT FILLING)
½ cup (125ml) coconut milk
1¾ cups (150g) desiccated coconut, plus extra toasted desiccated coconut to scatter
1 cup (160g) grated jaggery (unrefined brown sugar)
4 cardamom pods
2 cloves
1 tsp vanilla bean paste
For the pani pol, place coconut milk in a small saucepan over medium heat and bring to just below the boil. Add desiccated coconut and stir to combine. Remove from the heat and set aside.
Place jaggery, cardamom, cloves, ¼ cup (60ml) water and vanilla in another small saucepan over medium heat and bring to a simmer. Simmer for 2-3 minutes until slightly reduced and syrupy, then remove and discard whole spices. Add coconut mixture and ½ tsp salt flakes and mix to combine. Set aside.
To make the pancake batter, place eggs, flour, milk, butter, turmeric and sugar in a large bowl and whisk to form a smooth batter that just coats the back of a spoon. Strain through a fine sieve into a bowl. Rest at room temperature for 30 minutes.
Heat an 18cm crepe pan or medium frypan over medium-low heat, and lightly grease
