Patishapta

Take refined flour in any big bowl. Add the semolina, rice flour, baking soda, powdered sugar and milk into it little by little and make a smooth batter. You may need a little less milk or more.

Meanwhile prepare the stuffing, in a wok, add some ghee, then add the grated jaggery, when it starts to melt add the coconut, cardamom and chopped cashews into it. Mix all the ingredients really well. Cook till it dries up and becomes homogeneous.

Once the stuffing is ready, take it out in a bowl. Allow it to cool.

Place a non-stick pan or tawa over the flame and preheat it. Then pour 1 tsp ghee over it and spread evenly. Now take 1 small ladle full of batter and spread it over the tawa, make a thin and circular motion like a dosa. Pour some ghee all around the cheela.

When it gets slightly brown in color from beneath, flip the sides and roast until it gets brown from the other side as well. When it’s roasted from both the sides, take it off the flame and place it over a plate. Prepare the second pancake in a similar way and follow this process with the rest of the pancakes as well.

Place 1 or 1.5 tsp stuffing over the roasted pancakes and fold it in a roll. Likewise prepare the rest of the patishapta. (This batter makes 8 to 10 patishaptas.)

So scrumptious and mouth drooling, the Patishapta is now ready!