For filling:

  • Milk: 2cup
  • Milk powder: 1/2cup
  • Mawa/khoya: 1/2cup
  • Rice flour or semolina: 2tbsp
  • Sugar or date jaggery: 1/2cup or as needed
  • Cardamom powder: 1/2tsp
  • Chopped nuts: 2tbsp

For patishapta crepe:

  • Milk :4cup (or as needed to make a thin paste)
  • Sugar or date jaggery: 1/2cup
  • Semolina: 1/2cup
  • Flour: 2cup
  • Rice flour: 1cup
  • Salt: 1/4tsp
  • Ghee: 2tbsp

Preparing filling:

In a bowl add milk, sugar, milk powder, rice flour and cardamom powder and mix very place the bowl over medium heat and keep stirring. When it becomes thick adds mawa and nuts and turn off the heat. Set aside.

Preparing patishapta:

Heat jaggery and 1/2 cup water in a bowl. When it melts and starts to boil, turn off the heat.
In a big bowl, pour milk, hot jiggery, salt, semolina, flour and rice flour and mix it very well. Keep whisking until you have a thin batter. Then cover and rest it for 30 minutes.
Heat your frying pan on medium heat until very hot. Put a few drops of ghee and swirl it around or wipe it with a kitchen towel to have a thin coating of ghee on the pan.
Pour 1/4 cup of batter and pour it on the hot pan. Grab the handle and swirl the pan around to distribute the batter evenly and as thinly as possible. Set the pan back on the heat and cook for about a minute or less.
Put 1tbsp filling lengthwise over the corner of the crepe and roll it. Remove from pan.


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