For the filling: Lightly toasted the grated coconut in a wok and then add in jaggery. Combine them all together over a low flame.
Once jaggery coconut mixture is not sticking to the pan anymore, add khoya and stir constantly on medium low flame for 2-3 minutes.
Toss in cardamom in the pan and mix well and then switch off the gas.
For Patishapta : Sift rice flour, maida, Suji and salt in a clean bowl.
Add milk and nolen gur, mix it well carefully that there are no lumps in the mixture.
Let the mixture sit for 30 minutes.
Heat a non stick pan, apply some oil and pour in a thin layer of the mixture on it and spread it quickly, wait till the colour is light brown.
Put the coconut mixture length wise and roll it over and let it stay in the pan for 20 seconds.
Place it on the plate, serve it hot or cold
