• 
• To prepare the batter for Patishapta, begin by combining 1.5 cups of water and Patali Gur/Date Palm Jaggery in a pan.
• Cook over medium heat until the Jaggery is completely dissolved.
• Turn off the heat, strain the Jaggery water, and set it aside.
• If you prefer, you can use sugar instead of Patali Gur/Date Palm Jaggery.
• In a deep bowl, sift together Rice Flour and All-Purpose Flour, and mix Semolina with All-Purpose Flour and Rice Flour.
• Gradually add the previously prepared Jaggery water to the flour mixture, ensuring a smooth and thick paste.
• If needed, you can add a small amount of milk to the mixture.
• It usually takes approximately 1 cup of Jaggery water and ½ cup of milk to create the batter.
• Cover the batter and let it stand for 30 minutes.

To make the Stuffing:

• 
• Now, onto the stuffing. Cut the Jaggery and Khoya into small pieces and set them aside.
• In a non-stick frying pan, cook the freshly grated Coconut over medium heat for about 5 minutes or until the water content reduces. Then, add the Jaggery pieces and cook for another 5 minutes or until the Jaggery completely dissolves.
• If desired, you can use sugar instead of Jaggery, following the same steps.
• Fully incorporate the Coconut.
• Continue cooking over medium heat for approximately 5 minutes until the mixture thickens.
• It is essential to stir continuously during this stage.
• Turn off the heat and transfer the filling to a plate, allowing it to cool.

Making of Patishapta:

• 
• Now it is time to create the Crêpes.
• Take a spoon and give the batter a gentle stir.
• Next, take a Non-stick Pan/ Tawa and heat it thoroughly, then lightly grease the Pan with some Ghee.
• Take one ladleful of Batter and pour it into the center of the pan.
• Using the back of the ladle, spread the batter to form a Circular disk.
• Cover the pan with a lid and cook over low heat for about 30-40 seconds or until the Crêpe turns a golden brown color.
• There is no need to cook the Crêpe on the other side.
• Keep the heat low.
• Now, place 2 tablespoons of the filling on one side of the Crêpe lengthwise.
• Begin folding the Crêpe from the same side to roll it completely (as shown in the picture).
• Remove the Roll/ Patishapta from the Pan.
• Repeat the same process to prepare the remaining Patishapta.

Serving Suggestion:

• Serve Patali Gur-er Patishapta hot or at room temperature along with Nolen Gur or liquid Jaggery.