Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • For Filling:
  • 1 cup - fresh coconut, finely scraped.
  • 3/4 cup - sugar.
  • 1/2 tsp - cardamom powder| For Pancakes:
  • 1.5 cups - plain flour (maida).
  • 2 cup - milk (approx.).
  • 1 tsp - ghee.
  • 2 pinches - soda bicarb.
  • For Garnish: 3 to 4 - almonds, finely slivered.
  • 3 to 4 - green pistachios, finely slivered.

How to Make Patishapta

  • For Filling:
  • Put freshly grated coconut in a non-stick or heavy pan.
  • Cook it on a low flame, stirring continuously, till the coconut gets softened.
  • Add sugar, cardamom, stir and cook further.
  • Keep it aside till required.
  • For pancakes:
  • Make a thin spreading batter with all ingredients.
  • Add a little more milk if required.
  • Heat a non-stick or heavy skillet.
  • Spread a ladleful of batter, spread to form a thin pancake.
  • Repeat it for all the batter, piling up the pancakes.
  • To proceed:
  • Place a spoonful of filling along centre of a pancake.
  • Fold over opposite side, to form a Frankie-like folding.
  • Repeat it for all, arrange in serving dish.
  • Garnish with slivered almonds and pistachios.