How to Make Coconut Cream Wafer Biscuit (Traditional & Healthy Version)
Coconut Cream Wafer Biscuit is a delightful Indian sweet snack that brings together the rich flavors of nariyal (coconut) and delicate, crispy wafer biscuits. Traditionally enjoyed during festive occasions such as Diwali and Holi, these biscuits are a modern twist on classic Indian mithai, making them a popular choice in households across the country. With a creamy coconut filling sandwiched between light, crunchy layers, this treat is both satisfying and nostalgic, evoking memories of childhood and celebrations. In India, coconut is revered for its auspiciousness and is widely used in both sweet and savory dishes, especially in South Indian cuisine. The use of atta (whole wheat flour) and desiccated coconut elevates the nutritional value, making these wafer biscuits a healthier alternative to store-bought varieties that are often laden with preservatives and excess sugar. The subtle aroma of elaichi (cardamom) adds a traditional touch, while the wafer's crispiness makes it a perfect companion for chai or as a mid-day snack. This recipe is ideal for those seeking a homemade, vegetarian, and health-conscious Indian snack that doesn't compromise on taste or authenticity.
Ingredients
- 1/2 cup Atta (whole wheat flour) (for biscuit dough)
- 1/2 cup Maida (refined flour) (for extra crispiness)
- 1/2 cup Desiccated coconut (nariyal ka buraada) (unsweetened)
- 1/4 cup Coconut cream (thick and fresh)
- 1/3 cup Powdered jaggery (gur) (for natural sweetness)
- 2 tbsp Ghee (clarified butter)
- 1/2 tsp Cardamom powder (elaichi)
- 1/4 tsp Baking powder
- a pinch Salt
- 2-3 tbsp Milk (as needed for dough)
Step-by-step instructions
Step 1 · In a large bowl
In a large bowl, mix atta, maida, baking powder, and salt. Add 1 tbsp ghee and rub it into the flour mixture until it resembles breadcrumbs.
Step 2 · Gradually add milk to form a soft and pliable dough
Gradually add milk to form a soft and pliable dough. Divide the dough into two equal portions, cover, and let it rest for 10 minutes.
Step 3 · Roll out each portion into a thin sheet (about 2 mm thickness) on a...
Roll out each portion into a thin sheet (about 2 mm thickness) on a lightly floured surface. Cut into equal-sized rectangles or squares using a sharp knife.
Step 4 · Place the cut pieces on a lined baking tray
Place the cut pieces on a lined baking tray. Bake in a preheated oven at 180°C for 10-12 minutes or until lightly golden and crisp. Let them cool completely.
Step 5 · In a pan
In a pan, dry roast desiccated coconut on low flame for 2-3 minutes. Add coconut cream, powdered jaggery, and cardamom powder. Cook, stirring continuously, until the mixture thickens and leaves the sides of the pan. Cool this filling.
Step 6 · Spread a generous layer of coconut cream filling on one biscuit
Spread a generous layer of coconut cream filling on one biscuit, then sandwich with another biscuit. Repeat for the remaining pieces.
Step 7 · Brush the top lightly with melted ghee for extra sheen (optional)
Brush the top lightly with melted ghee for extra sheen (optional). Serve immediately or store in an airtight container.
Why this recipe is healthy
Choosing whole wheat flour and jaggery over refined flour and sugar lowers the glycemic index and increases essential nutrients. The use of coconut cream and desiccated coconut provides healthy fats and sustained energy. This recipe is baked, not fried, reducing overall fat content and making it a heart-friendly choice for those managing weight or blood sugar.
A note on tradition
Coconut is a symbol of prosperity and purity in Indian culture, especially in southern regions like Kerala and Tamil Nadu. Sweet coconut-based treats are often prepared during festivals such as Diwali, Raksha Bandhan, and Navratri. Wafer biscuits with coconut cream are a modern adaptation, inspired by traditional nariyal barfi and coconut ladoo, offering a fusion of crunch and creaminess. These are often served to guests or enjoyed as a festive snack.