Festive Pati Sapta

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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4

Ingredients

  • For rolls:
  • 1 Coconut grated without the brown skin.
  • 1 cup - sugar.
  • 1/2 litre - milk| For batter:
  • 3/4 cup - plain flour.
  • 1/4 cup - fine semolina.
  • 1 tbsp - Sugar powdered.
  • 1 tsp - ghee| For dipping sauce:
  • 2 litres - milk.
  • 1/2 cup - sugar.
  • 1 tsp - Finely chopped almonds.
  • 1 tsp - Finely chopped pistachios.
  • 1/2 tsp - Cardamom powder.

How to Make Festive Pati Sapta

  • For dipping sauce:
  • Heat milk and sugar till almost half in volume.
  • Add cardamom powder, mix well.
  • Cool to room temperature.
  • For rolls:
  • Heat coconut and milk in a non-stick pan.
  • Stir and cook till thickened.
  • Add sugar, stir and resume cooking till a soft lump forms.
  • Cool till warm.
  • Shape into 2 long thick cylindrical rolls.
  • Keep aside.
  • For batter:
  • Mix all ingredients of batter together.
  • Add enough water to make a thick batter. It should be able to coat the back of a spoon.
  • Heat a non-stick Tawa or other griddle.
  • Spread a tbsp of batter to form a thin pancake.
  • Place one coconut roll in centre, and roll up pancake.
  • Repeat for all batter and rolls.
  • To proceed:
  • Place the rolls in a shallow glass dish.
  • Pour milk sauce over them.
  • Garnish with chopped almonds and pistachios.
  • Chill well before serving.