• Filling:
  • 3cups Grated Coconut
  • 1 cup milk
  • 1cup Jaggery
  • 1/4 tsp Cardamom powder
  • For the patishapta (crepes):
  • 1cup flour
  • 1/2 cup Seomlina
  • 1/2cup Rice flour
  • 3 tbsp sugar
  • 1cup Milk
  • 3 tbsp oil

Patishapta is Indian pancakes traditionally stuffed with coconut filling, and served at local festivals during winter months. The ingredients used in a traditional recipe of this Indian delight are maida (plain flour), sugar, milk, grated coconut, cardamom powder and oil. First, batter is prepared from maida and milk. Grated coconut and cardamom powder are cooked until liquid evaporates, then sugar is added, stirring constantly until it dissolves and the mixture gets sticky. After the filling had chilled for some time, it is spread over fried pancakes and rolled. Patishapta is a must taste for those who have a sweet tooth and plan a visit to India.


For the filling:
In a pan heat the milk on low heat stirring continuously, when the milk becomes 1/4th of its original quantity add the jaggery. When the jaggery melts add the grated coconut mix well. Off the gas and set aside the mix for the filling.

For the patishapta:
Mix flour, seomolina, rice flour, and sugar. Pour the milk slowly constatntly stirring the mix so that no lumps are formed and the sugar is completely dissolved. The batter should be smooth, free flowing and without any lumps.
Heat a non-stick frying pan. Put in 1/2 tbsp oil and spread it all over the pan using a kitchen paper.
Take small bowl of the batter and put it on the hot pan and immediately spread it using a spatula making a round shape. After 30-40 seconds put the filling length-wise in the center and fold the patishapta (crepe).
Keep it aside. Use the same procedure to make the remaining patishapta.

Serve hot.