STEP I—MAKE THE CRÊPE BATTER - Take 1cup of date palm jaggery. Mix with 2 cups of water and make a syrup. Let it cool down

In a mixing bowl, add the maida, sooji ,rice flour ,and milk (1 cup) and the prepared syrup (1 cup)

Mix the ingredients together till they are more or less combined.

Cover the batter and set it aside to rest, for 1 hour so that the suji swells up

While your batter is resting, prepare the kheer for the filling .

STEP II—MAKE THE KHEER - Take 1.5 kg milk in a heavy-bottom saucepan and set it to boil.

Keep boiling the milk, while stirring it continuously, for about an hour on low to medium heat.

Scrape the solids from the bottom and sides of the pot at regular intervals

Once the milk has thickened sufficiently such that it falls in clumps, add ½ cup of jaggery, ½ cup of desiccated coconut and 1/4th cup of sooji. Stir for a while until everything combines to form a thick mix.

Allow the kheer to cool

STEP III—MAKE THE PATISHAPTA Divide the kheer in equal portions

Now, set the pan on medium-low flame and allow it to heat up completely

Once the pan is hot, smear it with a very, very light coating of ghee 4. Using a ladle, add the batter in the centre of the pan.

Swirl it around gradually to form a thin crêpe

Roll a portion of the kheer between your palms and place it at one end of the crêpe.

Start folding the crêpe into a roll, with the help of a spatula

Transfer the patishapta from the pan to a plate and proceed making the rest.

Serve with some dry fruits of your choice.

Serve it warm or store it in the refrigerator