Instructions

Instruction for the Filling :

1. Heat a large pan over medium flame. Add the freshly grated or desiccated coconut and dry roast for 2 to 3 mins over medium low flame.
2. Add the jaggery and sugar to the pan. Stir continuously to mix the jaggery and sugar well and evenly with the coconut flakes. Be a little patient to allow the jaggery heat up and melt. Wait till the coconut jaggery mixture does not stick to the pan anymore.
3. Next add the khoya and keep stirring constantly. Keep the flame to a medium low right through out. Stir and cook till the khoya is mixed in completely. Now increase the flame to a medium and cook for another 1 – 2 mins. Keep stirring vigorously, scraping the sides as well as the bottom of the pan.
4. Switch off the flame and transfer to a plate too cool. It is preferred to have a moist filling as it will dry up when cooled. In fact a dry filling is totally avoidable, as it will not hold it’s shape when put as filling inside the crepes. Once cool take 2 Tsp of the filling at a time and shape them into separate round balls and then roll and flatten them into elongated shape.

Instruction for the Crepe or Patishapta :

1. Grind the semolina to a coarse powder with the help of a grinder or food processor.
2. Sieve and sift the flour in a deep bowl. Add the semolina, rice flour and sugar. Next pour the milk little by little to get a lump free, smooth, thick paste. Break the lumps if any by using spoons/fork or simply your hands.
3. Once the batter is completely smooth without any lumps add more milk and mix well to form a more balanced batter. Let the batter mix sit for 2 hours.
4. Heat a non-stick griddle or tava on a medium low flame. Smear lightly with a few drops of ghee or oil. Pour one ladle full of batter on the tava. Quickly rotate the batter to form a medium sized crepe. Keeping flame to a low, cook the crepe to a light golden brown.
5. Allow to cook for 1 -2 mins before placing the coconut jaggery filling one per crepe at a time. Put the filling lengthwise towards one side of the crepe. Turn the edges inwards and roll the crepe along with the filling till it reaches the other end of the circular crepe. Press it gently to keep the patishapta and it’s filling in place.
6. Remove the Patishapta from the tava and place it on a serving platter or dish. Repeat the above with the remaining batter and filling.
7. Patishpata can be served either warm or cold. Goes very well with Nolen Gur or even with thick rich Rabri.