Mix the sugar and coconut and put on low fire and stir till the mixture becomes homogenous and sticky.
Mix in the khoya and cardamom powder and stir well.
Remove from heat , cool and keep aside. To make the crepes
Soak the semolina in milk for 2 hours.
Mix in the flour (maida) and sugar and make a smooth paste without lumps. To make the Patishaptas
Heat a tava or a pan (preferably a non-stick one).
Smear it with a little refined oil.
Put 2 table spoon of the crepe batter and move the tava or pan in a circular motion so that the batter spreads out in a circular shaped crepe. Do not let it get brown. The colour should be off-white.
Put a little coconut stuffing you already made, on one side of the crepe and fold it like an omelette to make the Patishapta.
Serve the Patishapta hot or cold. Note-You can serve the Patishaptas with thick sweetened milk or rabri spread on top.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.