Malai Patishapta

Ingredients :

1. Sooji  /  Rava / Semolina - 1 cup

2. All purpose flour / ( maida ) -  1 cup

3. Liquid Nolen Gur / Liquid Date Plam Jaggery -  1/2  cup

4. Cows  Milk - 1 / 2 cup

5. Water  as required

6. Upper  Part eggplant or brinjal - 1 pieces 

7. Ghee ( clarified butter or ghee ) / or White oil as required ( for frying )

8. Coconut Grated - 2 cup

9. Sugar - 1 cup

10. Milk - 1/2 cup

11 . Cow's Milk - 1 liter 

12 . sugar - 1 /2 cup 


Methods : 

1. Step - 1 , Take a heavy bottom pan , now  add coconut 2  cup  , sugar   1 cup and add milk 1/2 cup . Mix it very well . Continuous  stirring . Low flame .  When coconut gets cooked and the mixture becomes thick . Now  stir continuously till the mixture is almost dried and leaves the sides of the pan . Do not dry it too much . Now my stuffing is ready . Switch off flame . keep aside . Allow  it to cool . 

2. Step - 2 , Divide  the coconut filling into 20 to 25 pieces and roll them into 5 inches cylinders like . 

3. Step - 3 , To Make Batter : Take a bowl . Sift together all purpose flour (maida) , Liquid Date Plam Jaggery , and sooji / rava / semolina  Stir .  Mix it very well .  Now  gradually add  milk  and water , stirring constantly to make dosa batter  or smooth batter . keep aside for 30 minutes . After 30 minutes take a non - stick pan and heat non stick pan high heat for 5 - 10 minutes . After 10 minutes , flame very low . Now apply few drops of melted ghee or white oil spread all over the pan . cut the upper part of a brinjal / egg plant and spread the with it  Or spread it circular like  dosa batter. pour a 1 big spoon full of the batter on the pan and immediately  spread it evenly on the skillet to make a round shape but do it fast . When batter compliantly dry  and cook . Wait for 5 minutes or cooking for 5 minutes . Now place the filling , the coconut filling at the center of the crepe   spreading from the top to the bottom . Now Patisapta  fold it both sides or now  roll the crepe along with the filling like wrap  or roll it .  Transfer To a serving plate . 

3. Step - 4 , Take a wok . now add milk . Continuous stirring . Medium heat . When  milk starts  to thicken  now add sugar continuous stirring  ( about 5 minutes ) . Switch off flame .

2. Step - 5  , Take a serving plate then add patisapta  pithe and pour  kheer in a serving plate  chill for about 1 - 2 hours . Allow  it to cool . 

3. Serve at room temperature , cold  or chilled .