For the batter:
1 cup refined flour / maida
1/2 cup sooji
1/4 cup rice flour
1 1/2 to 2 cups milk
Oil, to cook the patishapta
FOR THE FILLING:
3 cups grated coconut / khoya
2 Tbsp sugar / date jaggery
3-4 green cardamoms
For the filling:
In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya, add little milk.
Add cardamom in it.
Keep stirring the mixture till it gets sticky. Keep aside to cool.
The process will take 15-20 minutes.
FOR THE PATISHAPTA:
Take maida, sooji and rice flour in a bowl.
Mix it carefully not making any lumps. Keep the mixture for half an hour.
Heat the non stick pan.
Put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the laddle.
Put the filling lengthwise at the center of it and roll it. Wait till the colour is light brown.
Place it on the plate. Serve hot or cold.
TIP: You can pour condensed milk over it before serving, according to NDTV.
Bengalis favourite Patishapta