Rose Coconut Patishapta Cake

Rose Coconut Patishapta Cake
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Rating: 0
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Servings
5
Servings
5
Rose Coconut Patishapta Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
5
Servings
5
Ingredients
Patishapta
Rose Coconut Kheer
Servings:
Units:
Instructions
Patishapta
  1. Mix all the ingredients and add milk to adjust consistency. You batter should not be too thick or flowy either. Should be thin enough just to coat the back of your spoon.
  2. You can add some water too. Don't mix the mixture too much or you will risk making them chewy.
  3. Remove any lumps. Heat up nonstick tawa. Take a tissue dipped in ghee and rub the tawa with it.
  4. Pour the batter with a serving spoon and spread using your wrists. Cook till the edges curl slightly and flip with a wooden spatula.
  5. Keep aside and repeat till you run out of batter.
  6. Do not stack them one on top of the other or they will stick.
Rose Coconut Kheer
  1. Bring the coconut milk, milk, sugar to boil gently.
  2. Add presoaked rice to it and simmer it over low heat till the kheer thickens and the rice is cooked.
  3. Cook for an extra 5 mins and add rose water, elaichi, kesar and pista/almonds. Bring to room temperature.
  4. Grind this mixture really well to form a smooth cream.
  5. Fill your crepes with this mixture and serve.
Recipe Notes

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