Patishapta

Ingredients

• 75 g plain flour
• 30 g fine semolina
• 30 g rice flour
• 30 g sugar
• 1/4 tsp salt
• 300 ml milk, plus a little to loosen
• 200 g freshly grated coconut
• 120 g nolen gur (date palm jaggery), or soft dark jaggery
• 100 ml milk for the filling
• 1/4 tsp ground cardamom
• 2 tsp ghee for the pan

Before you cook

• Whisk the flour, semolina, rice flour, sugar and salt into the 300 ml milk until just smooth, then rest the batter for 2 hours.
• Grate the coconut finely.
• Chop or crumble the jaggery so it melts quickly.

Steps

1. Put the grated coconut and the jaggery into a heavy pan over low heat.
2. Stir for eight minutes until the jaggery melts and coats every shred of coconut.
3. Pour in the 100 ml milk and cook for ten minutes more, stirring, until the mixture is thick enough to hold its shape on the spoon.
4. Stir in the ground cardamom, then spread the filling on a plate to cool.
5. Stir the rested batter well and check it coats a spoon like single cream, loosening it with a splash of milk if it has thickened.
6. Set a non-stick pan on medium-low heat and wipe it with ghee using kitchen paper.
7. Pour in about 40 ml of batter and swirl the pan to spread it to a 15 cm circle.
8. Cook for a minute and a half, until the edges lift and the surface looks dry.
9. Lay a finger-thick log of the coconut filling along one edge of the crepe.
10. Roll the crepe over the filling with a spatula and press lightly to seal it.
11. Turn the roll once and cook for another thirty seconds so all sides firm up.
12. Slide it onto a plate and repeat with the rest of the batter, wiping the pan with ghee each time.