Patishapta Pitha

Instructions

1. 1

   In a mixing bowl, combine the rice flour and all-purpose flour. Gradually add milk to form a smooth batter. Ensure there are no lumps.

2. 2

   In a separate pan, heat the ghee over medium heat. Add the grated coconut and jaggery. Stir continuously until the jaggery melts and blends with the coconut.

3. 3

   Add the cardamom powder to the coconut-jaggery mixture and mix well. Cook for another 2-3 minutes, then remove from heat and set aside.

4. 4

   Heat a non-stick pan over medium heat. Lightly grease it with ghee.

5. 5

   Pour a ladleful of the batter onto the pan and spread it evenly to form a thin crepe.

6. 6

   Cook the crepe for about 1-2 minutes until the edges start to lift.

7. 7

   Place a spoonful of the coconut-jaggery filling in the center of the crepe.

8. 8

   Fold the crepe from both sides to enclose the filling, forming a roll.

9. 9

   Cook for another minute, then remove from the pan.

10. 10

    Repeat the process with the remaining batter and filling.

11. 11

    Serve the Patishapta Pitha warm or at room temperature.