Patishapta

Make the filling: In a pan over medium heat, combine grated coconut and jaggery. Cook, stirring, for 8–10 minutes until the jaggery melts, the coconut absorbs it, and the mixture dries into a fragrant, clumping filling. Add cardamom powder. The filling should be dry enough to hold its shape when rolled. Cool slightly.

About 15 min

Tip: Cook until the filling is genuinely dry — wet filling will make the crepes soggy and difficult to roll.

Make the batter: Whisk together rice flour, maida, semolina, sugar, and milk until a thin, smooth, pourable batter forms. The consistency should be slightly thinner than regular crepe batter. Rest for 5 minutes.

About 10 min

Tip: The combination of rice flour and maida gives the right balance of structure and delicacy. Pure rice flour alone makes the crepe too brittle.

Cook and assemble: Heat a flat non-stick pan over medium-low heat and brush lightly with ghee. Pour a small ladle of batter into the centre and tilt the pan to spread into a thin oval or circle (about 15cm long). Cook for 1–2 minutes until set and the edges start to look dry. Do not flip. Place a thin line of filling along the centre. Carefully roll the crepe over the filling using a spatula. Slide onto a plate. Repeat. Serve warm with a drizzle of additional jaggery syrup or a spoonful of thickened sweetened milk (rabdi).

About 25 min

Tip: Work on medium-low heat — too hot and the crepe will tear; too cool and it will not set properly.