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