For the batter, take a mixing bowl and add the refined flour or Maida.

Next, add the suji or semolina, baking powder, sugar, salt, and rice flour.

Mix all the dry ingredients nicely.

Now, add the milk and whisk the batter until smooth.

Cover and let the batter rest for about 30 minutes.

Take a kadhai and add the sugar or jaggery.

Stir and let it melt completely.

After it melts, cook it for a minute or two, and then add the khoya or grated coconut.

Stir them continuously for a minute. Keep the flame on medium.

Now, use a mortar and pestle to grind the cardamom pods into powder, or use cardamom powder. Add it into the kadhai.

Combine them nicely and keep on stirring until the filling comes together into one sticky form.

Add the finely chopped almonds or cashew nuts to the filling. Combine them well again.

When done, transfer it to a plate or bowl and let it cool completely.

In a nonstick pan, add ghee or vegetable oil and let it heat until it smokes a little. Keep the flame on medium

When the oil is heated properly, take a small ladle full of the batter and gently pour it into the pan.

Move the pan slowly in a circular motion to spread the batter thinly and evenly.

Let the one side cook properly.

When small bubbles form on the top surface, take a small portion of the filling and place it lengthwise leaving a small part from the base.

Roll the Patishapta from one side.

When done, flip it once. Keep it like that for a few seconds and transfer it to a plate.

Do this with the rest of the batter.

Garnish them with a bit more of the chopped nuts.