For the batter - mix together all the mentioned ingredients with required quantity of milk. Keep aside for 30 minutes. If needed add water to make the consistency a semi liquid batter of pouring consistency. Keep aside.
For the stuffing - Heat ghee in a non-stick pan and saute the coconut till it changes colour. Then add the khoya, cardamom powder, kewra water and sugar to taste. Saute on a low flame till it is thick and starts to leave the sides of the pan. Switch off the flame and add the pistachios. Keep aside to cool.
Smear a non-stick tawa / griddle with a little oil / ghee and pour a ladleful of the batter. Spread it around by tilting the tawa. Add few drops of oil around the edges and let it cook for few seconds. Add a heaped tbsp. of the filling lengthwise in the centre of the pancake.....
......and roll it over.
Press it gently and take off the fire.
Make similar patishapta pithe with the remaining batter.
Serve as desired. Another great option is to relish with some rabri drizzled over it for that ultimate sweet experience.
