First cook the palm fruit pulp for 10-15 minutes to evaporate the excess water of the pulp by boiling it on low heat.
For Patishapta stuffing- In a pan add cooked pulp, grated coconut, thickened milk, mix it very well and cook it for few minutes. Then add sugar and grated khoya kheer. Mix it well and add pinch of cardamom powder. Cook until mud like consistency. Then switch off the gas.
For Patishapta batter - In a bowl add all purpose flour, rice flour and pinch of salt. Mix it well. Add cooked palm fruit pulp. Add two cups milk and mix it very well. Make sure there is no lump. Now add 1 cup sugar and cardamom powder. Mix it well and keep it aside for 30 minutes.
Now take a non-stick pan, heat it on medium-low flame. Once the pan is hot, brush some oil. Take ladle full of batter, spread it over the pan. Place it at one end of the crepe and start folding the crepe into a roll, with the help of a spatula.
Now palm fruit Patishapta is ready. Serve it at room temperature.
