Pati Sapta Recipe

By | Published | Pongal | No Comment

Ingredients:
For rolls:
1 coconut grated without the brown skin
1 cup sugar
1/2 litre milk

For batter:
3/4 cup plain flour
1/4 cup fine semolina
1 tbsp. Sugar powdered
1 tsp. Ghee

For dipping sauce:
2 litres milk
1/2 cup sugar
1 tsp. Finely chopped almonds
1 tsp. Finely chopped pistachios
1/2 tsp. Cardamom powder

Method:

For dipping sauce:

Heat milk and sugar till almost half in volume.
Add cardamom powder, mix well.
Cool to room temperature.

For rolls:
Heat coconut and milk in a nonstick pan.
Stir and cook till thickened.
Add sugar, stir and resume cooking till a soft lump forms.
Cool till warm.
Shape into 2″ long 1″ thick cyrlindrical rolls.
Keep aside.

For batter:
Mix all ingredients of batter together.
Add enough water to make a thick batter.
It should be able to coat the back of a spoon.
Heat a nonstick tawa or other griddle.
Spread a tbsp. of batter to form a thin pancake.
Place one coconut roll in centre, and roll up pancake.
Repeat for all batter and rolls.

To proceed:
Place the rolls in a shallow glass dish.
Pour milk sauce over them.
Garnish with chopped almonds and pistachios.
Chill well before serving.

Feel free to comment or share your thoughts on this recipe of Pati Sapta from Awesome Cuisine.

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