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10th April 2020

Coconut Sugarcane Jaggery Filling

Coconut Sugarcane Jaggery Filling for pancakes

Coconut Sugarcane Jaggery Filling is called chunn in Goa and can be used to stuff a variety of Goan sweets like patoleos, holles, sweet sannas, etc. and also pancakes. It is very easy to make and can be stored in the refrigerator for 7 to 10 days at 4° c and below and used as required to make the pancakes as an evening snack.

Prep. Time: 15 Mins.

Cooking Time: 4 Mins.


[ Standard Measure – 1 cup = 250 ml ]

  • Coconut (semi-ripe, freshly grated) – 1 cup
  • Sugarcane Jaggery (powdered/grated) – ½ cup
  • Cardamom Powder – ¼ tsp. or to taste
  • Salt – a small pinch

Step 1:     Take the sugarcane jaggery and the grated coconut in a non-stick pan. Place on low heat and cook while stirring till the jaggery melts.

Making of Coconut Sugarcane Jaggery Filling for pancakes
Making of Coconut Sugarcane Jaggery Filling for pancakes

Step 2:     Take off the heat immediately after the jaggery has all melted and add the salt and cardamom powder and mix well. Allow to cool before storing or using.


  • Always cook on low heat. Do not cook for a long time.
  • Try and use only semi-ripe coconut. If you can’t get your hands on some and are using a ripe coconut, add a tbsp. or two of water to add to the moisture.
  • I’ve used organic sugarcane jaggery powder.
Making of Coconut Sugarcane Jaggery Filling for pancakes

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