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A classic Goan sweet, Alle Belle are delicate, lace-like crepes filled with a luscious mixture of freshly grated coconut and palm jaggery. This traditional dessert, often enjoyed as a tea-time snack, is simple to make, fragrant with cardamom, and utterly delicious.
For 4 servings
Prepare the Crepe Batter
Make the Coconut-Jaggery Filling
A classic Goan sweet, Alle Belle are delicate, lace-like crepes filled with a luscious mixture of freshly grated coconut and palm jaggery. This traditional dessert, often enjoyed as a tea-time snack, is simple to make, fragrant with cardamom, and utterly delicious.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 526.33 calories per serving with 8g of protein, it's a beginner-friendly recipe perfect for dessert or snack or breakfast.
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Cook the Crepes (Alle)
Fill and Roll the Alle Belle
Replace half of the maida with whole wheat flour (atta) for a more fibrous crepe. Note that the texture will be slightly denser.
Add 2 tablespoons of chopped cashews or almonds to the coconut-jaggery filling for extra crunch and richness.
Omit the egg and use a plant-based milk like coconut milk. You may need to adjust the water quantity slightly to get the right batter consistency.
Add a pinch of nutmeg powder or a few strands of saffron to the filling along with the cardamom for a different aromatic profile.
The freshly grated coconut in the filling is a good source of medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently and can provide a quick source of energy.
Jaggery, especially unrefined palm jaggery, is a natural sweetener that retains more minerals like iron, magnesium, and potassium compared to refined white sugar.
A single serving of two Alle Belle contains approximately 500-540 calories, primarily from the coconut, jaggery, and flour. It's a rich, energy-dense dessert.
Alle Belle is a traditional sweet treat and should be enjoyed in moderation. While it contains beneficial ingredients like coconut (healthy fats) and jaggery (minerals like iron), it is also high in sugar and uses refined flour. It's more of an indulgence than a health food.
Yes, you can make a vegan version. Omit the egg, use a plant-based milk like coconut milk instead of dairy milk, and use oil or vegan butter instead of ghee for cooking.
For the most authentic Goan flavor, dark palm jaggery (madachem godd) is highly recommended. It has a unique, rich, and slightly salty taste. If unavailable, you can use regular sugarcane jaggery.
Crepes can break if they are too thick, overcooked, or if the batter is too thin and watery. Ensure your batter is the right consistency and cook only until the top is set. Rolling them while they are still warm also helps maintain their pliability.
Store leftovers in an airtight container. They can be kept at room temperature for up to one day or in the refrigerator for 2-3 days. You can gently warm them on a tawa or in a microwave before serving.
This recipe goes great with these complete meals
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
