• For stuffing
• 3 cups Grated Coconut
• 1 tbsp Khoya
• 1 cup Sugar/ Date Palm Jaggery
• For batter
• 3 cups All-Purpose Flour
• 1 tbsp Condensed Milk
• Â½ cup Semolina
• Â¼ cup Rice Flour
• 4 cups Milk
• Ghee to fry
How to make
Take a pan and add grated coconut and sugar to it. Mash the coconut and mix it properly until the mixture becomes a little moist.
Now turn on the flame and put khoya in the pan. Keep on stirring until the mixture turns a light brown and becomes sticky.
To make batter, add all-purpose flour, semolina, fine rice flour in a vessel and mix them.
Add milk to make the consistency of the batter a little thin and smooth.
Heat a frying pan and put a little ghee on it.
Take a ladle full of batter and pour it on the frying pan. Evenly distribute the batter in a circle.
When one side is cooked, flip over and put the stuffing lengthwise at the centre of the circle.
Fold and let it cook until it turns brown in color.
Take it out, dash a tbsp of condensed milk on it.
Pati Sapta is ready to serve.