INGREDIENTS
3 cups wholewheat flour, ¼ tsp baking powder, 3 tsp vanilla extract, 3 tbsp lemon juice, 3 tbsp castor sugar, 3-4 tbsp clarified butter,1 cup milk, 4½ cups coconut milk, 2-3 tbsp grated coconut, 4 tbsp brown sugar, 2 pinch cardamom powder, 2 eggs, ½ tsp lemon zest, Lemon slices for garnish
METHOD
• Take a big bowl and add 2-3 cups wheat flour.
• Add ¼ tsp baking powder, 2 tsp vanilla extract, 2 to 3 tbsp lemon juice; mix well.
• In the same bowl, add 3 tbsp castor sugar, 3-4 tbsp clarified butter, ½ cup milk and mix well.
• Now, add ½ cup coconut milk, 2-3 tbsp grated coconut; mix slowly.
• Now let the batter cool at room temperature for 5-7 minutes.
• For preparation of custard, in a hot pot, add 3-4 cups coconut milk, 4-5 tbsp milk, 4 tbsp brown sugar, 1 tsp vanilla extract and 2 pinch of cardamom powder. Stir well on low flame.
• In big bowl, add 2 eggs and beat them well. Take out ¼ cup hot milk from the pot and pour it in the bowl.
• Mix ½ tsp wheat flour in it.
• Pour this milk in a pot and cook well. Stir constantly until the mixture becomes slightly thick.
• Take the pot off the gas; mix well by adding
2 tsp lemon juice and ½ tsp lemon zest. Let the mixture cool.
• Take a hot waffle-maker and pour the batter; close it and let it cook.
FOR PRESENTATION
• Take a dish and pour custard in it. Shape the custard using a glass.
• Take out the coconut waffle from the waffle-maker.
• Cut the coconut waffle and place on a plate.
• Garnish with cardamom powder, lemon slice and dry coconut. Coconut Waffle is ready to serve.
