May 29, 2018
For the filling: 1. Lightly toasted the desiccated coconut in a wok and then add in jaggery.
Combine them well together over a low flame. Once they and place it over the low flame. Once jaggery-coconut mixture is not sticking to the pan anymore, add khoya and stir continuously on medium-low flame for 2-3 minutes.
2. Toss in cardamom in the pan and mix well and increase the flame to cook for 1-2 minutes more.
3. End it with chopped nuts.
For the patishapta: 1. Sift maida, sooji and rice flour in a clean bowl.
2. Add milk and mix it carefully. Ensure that there are no lumps in the mixture. Let the mixture sit for 25-30 minutes.
3. Heat a non-stick pan. Apply some oil and pour a thin layer of the mixture on it and spread it quickly. Wait till the colour is light brown. 4. Put the mixture lengthwise and roll it over and let it stay in the pan for 30 more seconds. 5. Place it on the plate. Serve hot or cold.