Original recipe: Mom's, makes 12-16
Customized for flame burners. For electric coils, replace low with medium, and medium with medium-high.
INGREDIENTS:
For Filling:
1 tsp ghee
1 cup frozen coconut
1 cup jaggery powder or paste
4 - 6 powdered cardamoms
kheer or condensed milk optional
For Pancakes:
1 cup all purpose flour
1 cup semolina
1 tsp jaggery dissolved in milk
1 pinch salt
Ghee for frying
METHOD:
1. Heat ghee on a pan for 2 - 5 minutes. Toast thawed coconut and cook with low flame with jaggery.
2. When the mix dries out, add cardamom, turn off the flame and allow the filling to cool. Should not be very dry or the filling will fall apart.
3. Heat a flat pan with (preferably) low walls on medium flame and then turn it to LOW. Add 2 - 3 drops of ghee and spread it around using a piece of paper towel. Add a ladle-full of batter and spread it around. Permit the batter to cook till opaque.
4. Add a "bar" of filling and raise the flame to MEDIUM.
5. Roll into logs using spatula and permit to cook on the final side so that the joint firms up and crisps up. Might need to add another drop of ghee of the batter sticks or if the pan is not seasoned.
6. Remove cooked pati-saptas and serve immediately.
Customized for flame burners. For electric coils, replace low with medium, and medium with medium-high.
INGREDIENTS:
For Filling:
1 tsp ghee
1 cup frozen coconut
1 cup jaggery powder or paste
4 - 6 powdered cardamoms
kheer or condensed milk optional
For Pancakes:
1 cup all purpose flour
1 cup semolina
1 tsp jaggery dissolved in milk
1 pinch salt
Ghee for frying
METHOD:
1. Heat ghee on a pan for 2 - 5 minutes. Toast thawed coconut and cook with low flame with jaggery.
2. When the mix dries out, add cardamom, turn off the flame and allow the filling to cool. Should not be very dry or the filling will fall apart.
3. Heat a flat pan with (preferably) low walls on medium flame and then turn it to LOW. Add 2 - 3 drops of ghee and spread it around using a piece of paper towel. Add a ladle-full of batter and spread it around. Permit the batter to cook till opaque.
4. Add a "bar" of filling and raise the flame to MEDIUM.
5. Roll into logs using spatula and permit to cook on the final side so that the joint firms up and crisps up. Might need to add another drop of ghee of the batter sticks or if the pan is not seasoned.
6. Remove cooked pati-saptas and serve immediately.
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