250g grated coconut
200g dates jaggery or brown sugar
A pinch of cardamom powder
1 tbsp ghee (refined butter)
3 tbsp (heaped) rice flour
100g khoya (sweetened reduced milk)
2K tsp sugar
2g finely chopped almonds for garnish
2g finely chopped pistachio for garnish
For the crepe mixture, take the rice flour in a bowl, add 100ml milk, half a teaspoon of sugar and whip to make a smooth mixture. Let the batter rest for an hour.
For the stuffing, take the grated coconut and jaggery in a wok and cook over a low flame for around 15 minutes. Keep stirring till the mixture caramelizes. Once done, keep aside to cool.
To make the crepes, heat a non-stick pan and pour a teaspoon of ghee. Take a small ladle of batter and swirl it swiftly around the base of the pan, to make an even crepe. Cook for 1 minute and then place 2 tablespoons of the coconut mixture on one side of the crepe. Roll the crepe without tearing it.
To prepare the kheer for the topping, heat the remaining milk and add 2 teaspoons of sugar. When the milk is hot, add the khoya and stir and cook till the sauce has thick consistency. Keep aside to cool.
To serve, place the patishaptas on a platter and pour the kheer on top. Sprinkle with chopped almonds and pistachio nuts and serve at room temperature.