For the pur or stuffing
Grated Coconut – 3 cup
Khoa, unsweetened- 12 oz / 300 gms
Sugar / Date Palm Jaggery – 1 cup.
For Batter for Crepe
Maida or All Purpose Flour – 3 cup
Sooji or Semolina – 1/2 cup
Rice Flour – 1/4 cup**
Milk – 4 cups + a little more *
Condensed Milk as required / Sweetened thick Milk
How to make Pati Shapta
For the Pur or Stuffing
Take the fresh grated coconut and sugar, mix well using your hands so that the coconut gets soft.
Then put it on heat, and mix using a ladle.Simmer though the whole process.
Meanwhile, microwave the khoya for 30 secs to make it a little soft.
When the sugar starts melting, add the softened khoya
Keep on stirring till the mixture turns a light brown and is sticky. At this point the mix should not dis-integrate but should look like a light brown slightly sticky granular substance. This takes about 30 mins to get this done. Remove from heat when done. it should not be very dry.
For the Crepe
In a wide bowl, take the maida, add Sooji, rice flour. Mix in milk slowly and start mixing the batter with your hands. This way you will know the consistency of the batter.
How to make the crepe:
Heat a Pan and smear a little oil/ghee on it
Take a ladle full of batter and pour it on the Frying Pan and tilting the pan and moving the mixture with back of the ladle, evenly distribute the batter in a circle . You have to do this quick before the mix sets
Once you feel one side is cooked flip over
Put the stuffing lengthwise at the center of the crepe
Fold the crepe and when it browns a little take it out
Drizzle the crepes with condensed milk and serve hot.
*For the batter:
Milk has to be slowly added when making the batter. The consistency should be thin so that it spreads when you pour over the pan and rotate the griddle to make it circle.
For the Stuffing
If you are not able to get fresh coconut, you can use frozen coconut. Microwave the frozen one, to make it soft and fluffy
**If you do not have rice flour, you can use this measurement.
For 1 Cup Maida add 1/6th cup Sooji + 2 tsp Sugar. Add about 1&1/2 Cup of Milk and mix well to make a smooth batter. You might need to add 1/2 cup more water or milk but do that gradually and not all at once. Rest of the process is same.
If you have store bought rice flour you may need to grind it once more in your dry grinder to make it fine. The sooji can also be ground to help the thin consistency.
Milk to be used should not be added at one go, slowly add and blend to get a smooth thin batter.
For the garnish in the end, traditionally milk is thicken and sweeten before pouring over the crepes. We can use condensed milk to get the same effect.
To make this healthy you can also consider using whole wheat for the crepe.
I ground Sooji as well. My rice flour was very fine, so there was no need to grind that. I actually added sugar to the batter, thinking the pancake might be bland. I was wrong, overall the entire dish
turns out to be sweet as we almost caramelize the coconut with sugar.
I also added a pinch of salt to the batter.
All of us were so happy we tried this out. Was surely a very unique sweet and I am sure when making for smaller measurement this will be great. I was feeling bad that I didn’t make it for my family. Will be making it soon
To all my ICC members, please link your post to Mr. Linky.