Patishapta Pitha

Preparación

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