For Stuffing :
1. Coconut Grated - 2 cup
2. Sugar - 1 cup
3. Milk - 1/2 cup
Methods :
1. Step - 1 , Take a heavy bottom pan , then 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 .
Making The Crepes :
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 )
Methods :
1. Step - 1 , 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 cooked . 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 patishapta roll it or wrap it . Now transfer to a serving plate .
2. Serve at room temperature or warm .
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