Prepare the batter by adding all the ingredients listed under the patishapta batter in a mixing bowl and whisk until its smooth. Depending on the variety of flour and semolina that you are using, you might need more or less water. So, add little by little and adjust accordingly.

Cover the bowl and keep it aside for 30 minutes.

For the filling, place the grated coconut, jaggery, solid milk and milk on a skillet at medium low heat and keep stirring around for 7 minutes, until the jaggery melts, the solid milk melts and everything come together. Once done, keep aside in a bowl.

To prepare the patishapta, place a flat non-stick skillet at medium heat. Once the pan heats up, brush the pan with a tiny dot of ghee. Pour ¼ cup measurement of the batter into the pan and, with the back of the ladle, swirl it in one direction to form a thin circle.

It cooks really fast. So, immediately spoon 2 and ½ tablespoons of the filling in one line on one edge of the patishapta. Using a spatula, gently fold the edge on top of the filling and keep rolling. Place the hot patishapta in a serving plate and continue making the rest.

For the Jaggery cream, in a pan, pour all the ingredients and place the pan at medium heat. Keep stirring and simmering in low heat until the jaggery and solid milk melts and the sauce comes together creamy, delicious.

The left over patishapta needs to be stored in an airtight container in the refrigerator.