For the crepes:
3 tbsp: Semolina / Suji
3 tbsp: Flour
1 tbsp : Rice flour
Whole Milk - 11/2 cups
sugar - 1 tsp
ghee or butter.
For the filling:
grated coconut - 3 cups
whole milk - 4 cups
For the cream:
Whole Milk - 6 cups
Makes 8 medium sized patishapta
First soak the semolina in the milk and keep aside for atleast three hours.
In the meantime make the stuffing. For that, put the grated coconut and milk in a heavy bottomed pan and cook till the water evaporates and the mix comes together. Then add the sugar and cook till the mixture leaves the side of the pan. Flavor it with the cardamom powder and mix well. Let it cool.
In another pan boil the whole milk till the quantity reduces to two third. Add sugar and reduce it some more. You can bypass this step by using only sweetened condensed milk.
Put the other ingredients in the semolina mixture and mix till everything mixes properly. The consistency of the batter is very important it should be thin but not runny. It should easily flow and coat the pan once it’s poured in the pan. If you find the batter much thick mix some more milk or water and get the required consistency.
For preparing the crepes heat a little bit of ghee in a non-stick pan and pour a ladleful of crepe mixture. Spread it quickly to cover the pan. Put a lid and keep it covered for a minute. Check if the crepes are set. Put some more ghee by the sides and cook till the lower portion is golden brown. Turn over and cook for some more time. Now spread the filling over the length of the crepe and fold from both sides. Take it out and spread some condensed milk over it.