|Sweetened khoya||1 3⁄4 Cup (28 tbs)|
|Pistachios||1 Tablespoon, minced|
|Semolina||3 Tablespoon (Rawa)|
|Ground sugar||2 Tablespoon|
|Flour||1 Cup (16 tbs) (Maida)|
|Cardamom powder||1 Teaspoon|
|Ghee||1 Tablespoon (As Needed)|
Make a batter with the flour, semolina, and sugar to a spreading consistency and reserve.
Knead khoya, raisins, pistachios and cardamom powder well together.
Heat a greased griddle and spread two ladles of the batter into a thin pancake.
Cook on both sides, adding a little ghee.
Lay the pancake in a plate.
Put a portion of the khoya in the centre and fold over.
Make all the patishaptas in this manner and serve at room temperature with cream, if desired.