Traditional rice flour crêpes with sweet coconut filling to sooth your senses.
In a wok or non-stick pan, melt some ghee on low flame.
Pour freshly grated coconut along with the sugar into this pan. Cook until the mixture is smooth and does not stick to the pan.
Add the khoya and cook till all ingredients are mixed well and have a sticky texture. If you want to use nuts, add them now.
Mix well, remove from flame, add a pinch of cardamom powder and set aside.
In a big bowl, soak semolina in ½ cup of milk for at least 15 minutes.
After 15 minutes (or more), give it a quick stir before adding all-purpose flour, rice flour, sugar and salt. Mix thoroughly and gradually pour in the milk to make the batter.
Adjust the batter consistency and sweetness as per your taste. Do remember that the filling is also sweet.
Place a non-stick fry pan on low flame and brush with some ghee. Once the pan is mildly hot, pour a ladle of batter and spread it to make a crêpe the size of your hand. I used the back of the ladle to spread the batter.
Take a tablespoon of the filling and lay it lengthwise on one side of the crêpe. Now gently roll the crêpe to the end away from you.
Cook both sides until golden brown.
Serve hot or warm or cold, the choice is yours!