Patisapta

Ingredients to make Patisapta: (15-17 pieces)

For Crepe: 

Refined Flour - 3 cups
Semolina - 1 cup
Rice Flour - 1 cup 
Milk - 3 cups
Date Jaggery - 1/2 cup

For Filling (Kheersa): 

Milk - 2 lts. 
Khoya - 1 cup
Date Jaggery - 1 cup
Coconut - 1 cup
Malai / Fresh Creme - 4-5 tbsp (optional)

Process to make Patisapta:


For Filling:

1. Heat the milk in a heavy-bottom pan in high flame. Once it starts roll-boiling, reduce the flame. Keep stirring until it becomes half in quantity. And your milk will become little grainy. Don't stop stirring. Otherwise it will stick to the bottom of the pan.
2. Add Khoya Kheer. Stir well. 
3. Reduce the heat...on medium-low flame. Still keep stirring both bottom and sides of the pan. After 25-30 minutes you will feel that little more grainy. Then add Jagguery and again stir to mix it well to the milk. add Coconut and Malai. Mix well
4. You still stir until it becomes thick granular type khoya. Set it aside to cool to room temperature. 

For Crepe:

1. Take Refine Flour in a mixing bowl. Add Semolina and Rice flour. Mix well with your hand. 
2. Add 1 cup of milk first. Don't add entire milk at once. Mix well. 
3. Add Jaggery. And mix well. Then again add little more milk. The batter thickness should be like pancake batter. Set it aside for half an hour. 

Making Patisapta:

1. Heat a frying pan. Apply little oil to smear the pan. 
2. Pour  a ladle-full of batter on the pan. Tilt the pan. Move the batter with the back of the ladle. Actually you have to distribute the batter in a circle, but don't make it too thin. The batter would take 5-7 seconds to set. Don't flip over the sides. 
3. Now place little bit of the filling lengthwise at the center of the crepe. Fold the crepe. You will find little brown at the bottom of the crepe. Take it out. 
4. One Patisapta is ready. Now repeat the process to make more. 

You can serve it hot or cold.