Ingredients:

• For Batter.
• 1 cup – Plain Flour.
• 1 tsp – Rawa.
• 2 tbsp – Rice Flour.
• 1/2 cup – Milk.
• green Cardamom.
• oil/ghee for fry| For Stuffing.
• 1 cup – Grated Coconut.
• 1/3 cup – Sugar.
• Khoya.

Method:

1. For preparing a good stuffing take a kadai, mix sugar and coconut, stir well on a low flame, add khoya and fry until it makes a dough.
2. Now take plain flour in a bowl, add rawa, rice flour, a pinch of crushed green cardamom for flavour and mix well. Add milk to prepare a smooth thick batter.
3. Take a tawa, put a little bit oil/ghee, pour some batter and make a pancake on a low flame, put the coconut-kheer stuffing, fold the pancake well and fry on a low flame until it changes colour.
4. You have to add a little bit oil/ghee so that the pati sapta can’t stick to the tawa while frying.
5. Now serve it hot or dip in kheer and keep it in the freezer for few times.

Recipe courtesy of Dipanwita