Patishapta Pitha

Ingredients

• 80 g Rice Flour
• 30 g All Purpose Flour
• 20 g Semolina
• 300 ml Milk
• 120 g Coconut
• 80 g Date Palm Jaggery
• 0.25 tsp Green Cardamom
• 1 tbsp Ghee
• 0.5 tsp Salt

Method

1. Warm a small saucepan over medium heat and add {coconut}, {date_palm_jaggery}, a pinch of {salt}, and {milk}. Stir for several minutes until the jaggery melts, the mixture turns glossy and thick, and the coconut looks moist but not wet. Finish with {green_cardamom} and spread the filling on a plate so it cools slightly for easier rolling.
2. Whisk {rice_flour}, {all_purpose_flour}, {semolina}, {milk}, and a pinch of {salt} in a bowl until smooth and pourable. Let the batter stand so the flours hydrate and the semolina softens, which helps the crêpes cook tender and even.
3. Set a small nonstick skillet over medium-low heat and lightly grease it with {ghee}. Stir the rested batter, then pour a thin layer and swirl quickly. Cook until the surface sets and the underside turns pale gold, then place a line of filling over the crêpe and roll it gently into a cylinder.
4. Transfer the hot pitha to a plate, brush with a little more {ghee}, and serve warm while the filling is soft and fragrant.