PATI-SAPTA

Ingredients

• 1 cup khowa kheer (Also known as khoya or mawa — a solid, reduced milk product available at Indian grocery stores. Use as the primary base for the filling.)
• 0.5 cup, grated or finely chopped kernel of a half ripe coconut (Use the flesh of a half-ripe (semi-tender) coconut, which is softer and slightly sweeter than a fully mature coconut. Grate or finely chop before use.)
• 2 tablespoons, finely ground or chopped almonds (Blanch and peel for a smoother paste, or use as-is for a slightly textured filling.)
• 2 tablespoons, finely ground or chopped pistachios (Shelled and unsalted. Finely chop or grind for the filling paste.)
• 3 tablespoons sugar (For the filling — adjust to taste. This is the 'necessary amount' referenced in the original recipe for sweetening the khoya mixture.)
• 1 teaspoon ghee (For frying the filling mixture. Use clarified butter if ghee is unavailable.)
• 2 drops essence of rose (Use 2 to 3 drops. Rose water can be used as an alternative but will be less concentrated — use about half a teaspoon if substituting.)
• 1 cup flour or moistened pulses of kalai (Use plain all-purpose flour for the crepe batter, or use a paste made from soaked and ground kalai dal (black gram / urad dal without husks) for a traditional version. Both make a thick batter.)
• 2 tablespoons sugar (For the crepe batter to lightly sweeten the outer disc.)
• 0.75 cup milk (Add gradually to achieve a thick, pourable batter — similar in consistency to thick pancake batter.)
• 2 tablespoons ghee (For greasing the pan between each crepe and for the final light fry. Keep extra nearby as you will use it repeatedly.)

Instructions

1. 1Place the khowa kheer, grated half-ripe coconut kernel, ground or finely chopped almonds, and ground or finely chopped pistachios into a bowl. Mix everything together into a rough paste using a spoon or your hands. Add the sugar (for the filling) and mix well until fully combined. The mixture should be thick and cohesive — almost like a soft dough. Taste and adjust sugar if needed.
2. 2Place a small pan or skillet over low heat. Add 1 teaspoon of ghee and let it melt. Add the filling paste to the pan. Stir continuously with a spatula or wooden spoon on a mild (low) heat to prevent burning. Cook until the mixture becomes sticky and starts to come together into a single mass, pulling away slightly from the sides of the pan. This should take about 5 to 7 minutes. Keep the heat low throughout — the goal is to dry out the moisture slightly, not to brown the mixture.
3. 3Once the filling mixture is visibly sticky and thick, remove the pan from the heat. Immediately add 2 to 3 drops of essence of rose and stir quickly to combine — the residual heat will help the aroma bloom. Do not cook further after adding the essence or the fragrance will fade. Set the filling aside to cool to room temperature. Once cooled, it will firm up slightly, making it easier to shape.
4. 4In a mixing bowl, combine the flour (or kalai dal paste if using) and sugar for the batter. If using flour: gradually pour in the milk while stirring to avoid lumps, until you have a smooth, thick, pourable batter — like thick pancake batter. If using kalai dal: soak the dal for at least 2 hours, drain, and grind to a smooth paste, then mix in the sugar and enough milk to reach the same thick consistency. The batter should coat the back of a spoon and not be runny.
5. 5Place a non-stick or well-seasoned frying pan over medium heat. Once the pan is hot, use a pastry brush or a folded piece of paper towel held with tongs to lightly smear a small amount of ghee over the surface. Add 2 tablespoons of the batter to the centre of the pan.
6. 6Immediately after adding the batter, lift the pan from the heat and tilt it in a circular motion — rotating your wrist gently — to spread the batter into a thin, even circle across the base of the pan. Return the pan to the heat. The crepe should be thin, like a French crepe. If the batter is too thick to spread easily, you can also use the back of the spoon to gently coax it into a circle while still in the pan.
7. 7Cook the crepe over medium-low heat until the edges begin to dry and the surface looks set and no longer wet — about 1 to 2 minutes. You do not need to flip it. While it is still in the pan, take a small portion of the cooled filling (about 1 to 2 tablespoons) and shape it gently with your fingers into a short log or cigar shape. Place this filling log along one edge of the crepe. Carefully lift that edge of the crepe over the filling and roll the crepe tightly around it, like rolling a spring roll or a thin burrito. Use a spatula to help if needed.
8. 8Once rolled, add a small drizzle of ghee around the seam side of the rolled crepe in the pan. Fry gently for about 30 to 60 seconds, turning carefully once, until lightly golden on both sides. The crepe should be pale golden, not dark brown. Remove from the pan and set aside on a plate. Repeat Steps 5 through 8 for each crepe until all the batter and filling are used.