Refined flour 1/2 cup (60 grams)

Semolina - 4 tablespoon (40 grams)

Rice flour - 2 tablespoon (20 grams)

Powdered sugar - 1 tablespoon (20 grams)

Milk - 1 cup (250 liter)

Ghee - 4 to 5 tablespoon (for making pancakes)

Khoya - 1 cup (250 grams)

Coconut powder or grated dry coconut - 3/4 cup (75 grams)

Powdered sugar - 1/2 cup (75 grams)

Cardamom powder - 1/2 teaspoon

Take refined flour in any big bowl. Add refined flour, semolina, rice flour, 1 tablespoon powdered sugar and milk into it and make a smooth thin batter. Keep the batter aside for 10-15 minutes.

Heat the pan at low flame. Add khoya and roast in low flame by stirring constantly. When the khoya melts and converted into liquid consistency, add coconut powder, powdered sugar, cardamom powder, give a nice mix. Cook for 30 second at low flame. Remove the stuffing in a bowl.

Place a nonstick pan over flame and heat at low flame. Pour 1 teaspoon ghee over it and spread evenly. Now take 1 tablespoon batter and spread it over the tawa, and make a thin crepes

When it gets slightly golden brown in colour from beneath, flip the sides and roast until it gets light golden brown from the other side as well.

When it?s roasted from both the sides, take it off the flame and place it over a plate.

Place 1 or 1.5 teaspoon stuffing in the centre of the crepes and fold it in a cylindrical shape and cut into two pieces.