To begin with the Patishapta Recipe ( Rice Crepe), in a large bowl mix both the flours, semolina and cardamom powder. 

Add milk gradually and keep stirring to make a smooth and fine batter. Break lumps if formed and keep the batter till flowing consistency.

Keep aside and allow it to rest for 10 mins.

Meanwhile in a wok, heat jaggery in low flame to avoid getting burnt. 

Add grated coconut and cardamom powder and mix it thoroughly till it turns sticky. 

Add finely chopped cashews and few raisins and mix well. 

Turn off the gas and allow it to cool to room temperature.

Heat a non stick tawa and grease it with ghee or oil.

Pour a large scoop of batter in the center of the tawa and spread it in a circular motion like we do for dosa.

Make a thin crepe and add few drops of ghee or oil from all sides and roast it till light golden in color. You may now flip it and lightly roast from the other side as well.

Flip back and drop a tablespoon of coconut mix from one end to the other making two divisions of the crepe. Spread it in a line. 

Fold in both sides of the crepe overlapping each other. 

Carefully transfer the patishapta on a plate and make more following the similar method.

You can line them on the serving tray and pour condensed milk all over. (optional) 

Serve your Patishapta hot or cold after your yummy meal.