Pati shapta

Take the refined flour in any big bowl. Add semolina, rice flour, baking soda, 1 tbsp powdered sugar and milk into it and make a smooth batter. Keep the batter aside for 20 minutes.

To prepare the stuffing, take mawa in a pan and roast in a low flame by stirring constantly. When there is change is color and it releases good aroma, turn off the flame and add coconut powder, powdered sugar, cardamom and chopped cashews into it. Mix all the ingredients really well. The tuffing is ready, take it out in a bowl.

Place a non-stick pan or tawa over flame and preheat it. Pour 1 tsp oil over it and spread evenly. Now take 1 tsp batter and spread it over the tawa, thinly. Pour some ghee all around the cheela.

When it gets slightly brown in color from beneath, flip the sides and roast until it gets brown from the other side as well. When its roasted from both the sides, take it off flame and place it over a plate. Now likewise prepare the second pancake. Similarly prepare rest of the pancakes as well.

Place 1 or 1.5 tsp stuffing over the roasted pancakes and fold it in a roll. Likewise prepare the rest of the patishapta. With this much batter 10 to 12 patishapta can be prepared .

Sprinkle some powder sugar and serve with rabri.