Ingredients

• Sesame seed - 3 cups
• Groundnuts (peanuts) - 1 cup
• Sugar - 2.5 cup
• Grated dry coconut (Copra) - 1/2 cup
• For the Roll:
• Pan cake mix (Bisquick, or equivalent) - 2 cups
• Milk - 1 cup
• Egg - 1
• Sugar - 2 tbsp
• Baking powder - 1 tsp
• Lemon juice - 1 tsp
• Water - 1/2 cup
• Oil - 2 tbsp
• Filling:
• Coconut flakes (sweetened) - 400 g
• Milk powder - 1/2 cup
• Condensed milk - 1/2 can (200 g)
• Cardamom powder - 1 tsp

How to Make Til Barfi and Pati Sapta

• Roast sesame seeds until good aroma comes from the seeds. Keep it aside.
• Next roast the groundnuts. Grind the roasted sesame seeds coarsely, but grind the roasted groundnuts finely. Mix them together.
• In a thick bottom pan, make a thick sugar syrup (string consistency).
• Mix the powdered sesame seeds and the groundnuts in the syrup. Stir continuously until it no longer sticks to the edge.
• Spread the hot mixture on to a greased tray to about quarter inch thickness.
• Sprinkle the grated copra on top. Cut into square or diamond shapes.
• Method for pati sapta:
• Mix thoroughly all the four ingredients for the filling and keep it aside.
• To make the batter for roll, mix all its ingredients in a bowl using an electric blender (or egg-beater). The batter will have the consistency of dosa (or French crepe).
• Heat a thick bottom frying pan (about 7 inch diameter) on medium heat and spread 1/2 tsp oil.
• Add two tbsp of batter and spread evenly.
• When under side is done, put two tbsp of the filling, spread along the diameter leaving an inch at both ends.
• Roll it like masala dosa (or French crepe). The Pati Sapta is ready. Serve either with kheer, jelly, or eat just plain.
• Tips: If pancake mix is not available, it can be substituted by all-purpose flower (or maida). Sweetened coconut flakes can be substituted by a mixture of grated fresh coconut and 6 tsp of sugar.