Zainab Khanam
– For the batter: Rice flour, semolina, and milk – For the filling: Grated coconut, jaggery, and khoya
Mix rice flour, semolina, and milk to form a smooth, lump-free batter. Set aside for 30 minutes.
Cook grated coconut and jaggery on low heat until it thickens. Add khoya for richness.
1. Heat a non-stick pan and lightly grease it. 2. Pour a ladle of batter and spread it like a thin crepe.
Place a spoonful of the prepared filling in the center of the crepe. Roll it gently.
Serve the Patishapta warm or at room temperature.