Pati Sapta Recipe

• For stuffing
  
• 3 cups Grated Coconut
• 1 tbsp Khoya
• 1 cup Sugar/ Date Palm Jaggery
• 
  
  
• For batter
• 3 cups All-Purpose Flour
• 1 tbsp Condensed Milk
• ½ cup Semolina
• ¼ cup Rice Flour
• 4 cups Milk
• Ghee to fry

• Take a pan and add grated coconut and sugar to it. Mash the coconut and mix it properly until the mixture becomes a little moist.
• Now turn on the flame and put khoya in the pan. Keep on stirring until the mixture turns a light brown and becomes sticky. Now turn off the flame and remove the pan.
• To make batter, add all-purpose flour, semolina, fine rice flour in a vessel and mix them.
• Occasionally add milk to make the consistency of the batter a little thin and smooth.
• Heat a frying pan and smear a little oil/ghee on it.
• Take a ladle full of batter and pour it on the frying pan. Evenly distribute the batter in a circle.
• When one side is cooked, flip over and put the stuffing lengthwise at the centre of the circle.
• Fold and let it cook until it turns a little brown in color. Put off the flame.
• Take it out, dash a tbsp of condensed milk on it.
• Pati Sapta is ready to serve.