Preparation:
Take the coconut milk, mix it with the maida, sugar and egg yolks.
Stir thoroughly untill sugar has dissolved, add nutmeg powder and keep aside.
Heat a little ghee in a pan and pour in one cup of batter. Bake till brown. Add another spoonful of ghee and another cup of batter.
Bake and repeat this until all the batter is used up.
Turn the bebinca upside down and cool before serving.
Note: Baking of bebinca is traditionally baked over a slow fire. |
