Patishapta

Ingredients:

All Purpose Flour / Madia	1 cup
Semolina / Suji / Bombay Rava	¼ cup
Rice Flour	¼ cup
Milk	1 cup
Grated Coconut	1 cup
Jaggery	½ cup
Khoya	2 tbs
Cardamom Powder	1 tes
Sugar	1 tbs
Ghee	1 tbs
Salt	A Pinch

Procedure:

1. Mix the APF, semolina, rice flour, sugar and salt well.

2. Then, add the boiled cold milk to make a batter like dosa batter consistency. If necessary, add water little by little . Keep it aside for 10-15 mins.

3. Heat the ghee in a pan, add grated coconut and powdered jaggery. Mix and mash them well. Cook till it becomes little moist consistency. Then add cardamom powder and khoya. Mix them well and switch off the heat.

4. Now heat the tawa and pour a laddle full of batter into a thick circular shape.

5. Pour few drops of oil/ghee along the sides of it. Turn over once it reaches light golden color.  

6. Now put the filling in lengthwise in its centre. Then, fold the both sides overlapping each other.

7. Remove from the tawa and serve it hot.

Recipe Source : Nandini’s Food

I am sending this to Priya & Aipi’s Bookmarked Recipes, and also to Priya’s Flavors of Bengal  event.