Gulab Kheer Patishapta (pancakes) and Plain Kheer Patishapta (pancakes)

In a deep bottomed pan, melt the jaggery with 1/2 cup water, add the grated coconut and mawa, mix well and let it thicken, keep aside and cool.

Now In a bowl, take maida, rice flour, sooji, sugar and mix with the milk to form a batter, thick like dosa batter, add more milk if needed, but check the consistency.

Next divide the batter and add rooafza or rose water or essence in one part of the batter, if you are adding rose water or essence add little red food colour (optional).

Next on a Tawa, spread little oil. (I used to see my Grandma using the cut out corner of a brinjal with the stalk, that helped her to hold the brinjal part dip it in oil and spread on the tawa, I do the same.)

As the oil is heated, reduce the flame and pour a round ladle of batter on it. Slowly tilt both ways to get a round shape pancake, take sufficient quantity of the stuffing and place it in the shape of cylinder on the pancake, roll the two sides of the pancake over the stuffing to cover it, like one would do to an omelette.

Keeping the flame low, turn the rolled pancake over the tawa again. Keep for one minute and you are done. Do as many pancakes from both the batters. Serve warm.