Pure Maple Syrup from Canada



  • 250 ml thick coconut milk (the first extract of coconut milk)
  • 6 egg yolks
  • 175 gms refined flour
  • ½ cup ghee at room temperature (clarified butter) + 1 tbsp ghee for the bebinca batter
  • ½ cup of pure maple syrup
  • 1 tsp nutmeg powder
  • 1 tsp cardamom powder
  • few flaked almonds 
  • 1 tbsp vanilla essence (optional)
  • a pinch of salt


  • Preheat oven to 180°C exactly fifteen mins before baking. Grease a round tin or a loaf pan with 2 tbsp ghee.
  • Take a mixing vessel, combine coconut milk and pure maple syrup.
  • Add one egg yolk at a time and beat until they all mix nicely.
  • Now add flour, 1 tbsp ghee and salt. Beat all nicely.
  • Pour ½ cup of batter and bake for 25 mins.
  • Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence if using.
  • Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence.
  • Continue greasing and baking with ½ cup batter until all the batter is finished. Bake each layer for fifteen minutes.
  • For the last batter spread ghee, sprinkle, cardamom, nutmeg and vanilla essence if using. Add flaked almonds if using now. Bake the last layer for 20-22 mins.
  • Allow to cool completely. Unmould the pan gently with a tap from behind. Slice bebinca and serve warm or cold with a dollop of ice cream.


These recipes are brought to you by Maple from Canada. This holiday season, we are celebrating with desserts from all over India in our Maple Mithai Box, made using 100% pure maple syrup. Click here and  travel the country with us as we infuse pure maple syrup into your favourite regional desserts!