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Pati Sapta Recipe

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    Source: www.allindiarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsB12, E
    MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For rolls:

    2. 1 coconut grated without the brown skin

    3. 1 cup sugar

    4. 1/2 litre milk

    5. For batter:

    6. 3/4 cup plain flour

    7. 1/4 cup fine semolina

    8. 1 tbsp. Sugar powdered

    9. 1 tsp. Ghee

    10. For dipping sauce:

    11. 2 litres milk

    12. 1/2 cup sugar

    13. 1 tsp. Finely chopped almonds

    14. 1 tsp. Finely chopped pistachios

    15. 1/2 tsp. Cardamom powder

    Instructions Jump to Ingredients ↑

    1. For dipping sauce:

    2. Heat milk and sugar till almost half in volume.

    3. Add cardamom powder, mix well.

    4. Cool to room temperature.

    5. For rolls:

    6. Heat coconut and milk in a nonstick pan.

    7. Stir and cook till thickened.

    8. Add sugar, stir and resume cooking till a soft lump forms.

    9. Cool till warm.

    10. Shape into 2″ long 1″ thick cyrlindrical rolls.

    11. Keep aside.

    12. For batter:

    13. Mix all ingredients of batter together.

    14. Add enough water to make a thick batter.

    15. It should be able to coat the back of a spoon.

    16. Heat a nonstick tawa or other griddle.

    17. Spread a tbsp. of batter to form a thin pancake.

    18. Place one coconut roll in centre, and roll up pancake.

    19. Repeat for all batter and rolls.

    20. To proceed:

    21. Place the rolls in a shallow glass dish.

    22. Pour milk sauce over them.

    23. Garnish with chopped almonds and pistachios.

    24. Chill well before serving.

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