Step 1

Let’s start by making the coconut stuffing. Heat 1 tsp ghee in a pan and then add in the grated coconut along with milk and cook on medium low heat stirring frequently.

Step 2

After 6-7 minutes add the nolen gur/ jaggery or sugar and mix well. Continue cooking on medium low stirring continuously.

Step 3

slowly the mixture will start to thicken.

Step 4

Now add cardamom powder and continue stirring until all the liquid is evaporated and it should look sticky and fudgy.

Step 5

In a bowl mix in all the ingredients listed under crepes except the water and whisk it well.

Step 6

Next add water or milk slowly and whisk it well. It will be a thin batter. keep it aside for 15 minutes.

Step 7

Heat a non stick pan on low heat. When hot brush it with some ghee.

Step 8

Whisk the batter well. Then with a ladle or 1/4 measuring cup slowly pour the batter on the hot pan. Swirl the pan quickly to spread the batter evenly to a thin crepe. Let it cook for 1 1/2 - 2 minutes.

Step 9

Then add the prepared coconut stuffing on one side of the crepe. then slowly with the help of a spatula gently fold it from the side of stuffing and continue till end.

Step 10

Transfer the patishapta pitha from the pan to a plate and proceed on making the rest of the patishapta.

Step 11

Serve it hot or cold. It can be refrigerated in an air tight container for 7 days.