Ingredients

• For Crepes
• Semolina 1cup.
• Milk 1-1/2
• Maida (Plain Flour) 1 cup.
• Sugar 3-1/2 tablespoon.
• For Stuffing
• Coconut 1/2.
• Sugar 1/4th. cup
• Khoya 100 gms
• Cardamom 1 tsp
• Refined Oil 3 tbsp.

How to Make Patishapta (Bengali Dish)

• To make the Stuffing Grate the coconut.
• 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.