For filling:

  • Grated coconut              : 3 cups
  • Jaggery                           :1/2 cup (ideally date palm jaggery rather than sugarcane jaggery)
  • Sugar                              :1/2 cup
  • Cardamoms                    : 4-5
  • Cream (Malai)                 :  1/4 cup

For Crepes:

  • Maida                   :1 cup
  • Sooji                     :1 cup
  • Rice flour             : 1/2 cup (not more)
  • Milk                      :3 cups (or more)
  • Ghee (or oil)


To make filling:

  1. Grind cardamom seeds into powder.
  2. Break down jaggery into small pieces. Take 3/4th of it and add it to the grated coconut.
  3. Add sugar and cream also and mix it well.
  4. Then heat the remaining jaggery in a wok.
  5. As it starts melting, add the coconut-sugar-jaggery mixture.
  6. Add cardamom powder to the mixture and keep stirring it continuously on low flame.
  7. Keep mixing and cook till the coconut becomes sticky and golden brown.
  8. Take the mixture off flame and cool it to room temperature.

To make crepes:

  1. Add all dry ingredients in a big bowl and mix well.
  2. Pour milk while stirring the mixture constantly to avoid lump formation.
  3. Batter should be smooth, thin and free flowing and add more milk if needed. The batter making shown in picture is in progress, not the final consistency.
  4. Heat a non stick frying pan and smear it with 1 tsp ghee.
  5. Set the flame on medium, not high.
  6. Take a round ladle or small bowl of batter and spread the batter evenly on the hot pan. You have to do this quickly before it sets. Don’t  worry if the 1st 1 or 2 fail.
  7. Place the filling lengthwise and fold the crepe from both sides as shown.
  8. Wait for crepe to turn light brown on the underside and flip.
  9. Once the other side is also slightly brown, take it off the pan.
  10. Paati-shaptaa is ready! Serve hot with condensed milk poured over it :)

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