Patisapta

45 minutes

Patisapta:

Ingredients:

1. Rice flour( atop chalet euro) - 1/2 cup
2. All purpose flour/maida - 1/2 cup
3. Semolina/suji - 1/2 cup
4. Water - 2.5 cup
5. Sugar - 1/4 cup

For stuffing:

 1)  Grated coconut  - 1.5 cup

 2) Date jaggery - as per needed 

 3) Khoa kheer/mawa - 1 cup

                Or,

 1) Full cream milk - 1 ltr

 2) Date jaggery - as per taste

 3) Khoa kheer/mawa - 1 cup

Steps:

  
     1. Mix rice flour + all purpose flour + semolina + Sugar + water and mix it well.

    For stuffing -

   (1) Take a large pan and heat it on medium flame. Add grated coconut and dry roast for 3 minutes on medium flame. Add jaggery and mix it with coconuts.Stir non stop for few minutes. when the jaggery + coconut mixture is sticking to the pan add mawa/khoa and stir it for few minutes. Now switch off the flame and put it in a different bowl. keep it aside.

                                    Or,
    (2) Condense the milk by constantly boiling and stirring. Add Khowa +  sugar to make it easier to turn the same into semi liquid . (If khowa is not available then add more milk. It will take a lot of time to change to a semi-liquid state)


   2. Heat the frying pan and coat the surface of the pan with little oil (Using with eggplant or bottle gourd or a piece of cotton).

  3. Pour the rice flour-suji-maida mix about (about 5 table spoon) on the hot pan and spread the mix on the pan till it takes a circular shape.
  4. Put the stuffing lengthwise at the center of it and roll it. Wait till the colour is light brown.
  5. Place it in plate and allow it to come room temperature naturally.
  6. Serve it hot/cold.