Rosantleo Koiloreo

Rosantleo Koiloreo are Goan rice pancakes in coconut and jaggery syrup. Traditionally these are made on a clay tawa (clay flat pan) over firewood which gives those lovely bubble impressions over the rice pancakes.
  • Passive
    24 hours
  • Prep
    20 minutes
  • Cook
    15 minutes
  • Servings
    12 Pieces


  • 1 cup Rice (Ukde rice, parboiled rice)
  • 4 tbsp Cooked rice
  • 1/2 tsp Salt
  • 200-250 grams Goan Palm jaggery (as per the sweetness desired, or mix with cane jaggery)
  • 2-3 cup Coconut Milk (Of one coconut)
  • 1/2 tsp cardamom powder
  • Oil (as required to grease pan)


  • 1 Wash the rice. Soak rice overnight.
  • 2 Grind raw soaked rice along with cooked rice and salt finely into a paste till a thick pancake consistency is formed. (Batter should be nice and thick).
  • 3 Heat a clay pan over fire, grease pan with ghee/oil. Pour sufficient amount of batter to form a pancake.
  • 4 Cook uncovered. You will see the bubbles appearing over the pancake.
  • 5 Make all the pancakes till all batter is utilized.
  • 6 Cut jaggery and keep aside. Make the coconut milk from one coconut or use canned ready coconut milk.
  • 7 Mix jaggery, coconut milk, cardamom powder and little salt (if desired) to make a jaggery coconut syrup. Let the syrup come to a boil. Put off the gas. Lay the rice pancakes in the jaggery syrup and serve!

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