Description
Batter:
* 1 cup rice flour (chaler gura)
* ¼ cup + 1 tbsp all-purpose flour (moida)
* Sugar and salt to taste
* Lukewarm milk, as needed
Filling (Pur):
* 4 cups milk
* ¼ cup milk powder
* ¼ cup Finely ground chinigura rice (soaked and dried)
* 100 g jaggery (gur), or to taste
* A pinch of salt
Method:
1. Mix the batter ingredients, gradually adding lukewarm milk until smooth, thin, and pourable. Rest for 20 minutes.
2. Blend the soaked and dried chinigura rice into a fine powder.
3. Cook 4 cups milk, milk powder, and ground rice, stirring until very thick with no excess moisture.
4. Turn off the heat, wait 5 minutes, then mix in jaggery and a pinch of salt.
5. Preheat a nonstick pan, reduce heat to low, pour about ¼ cup batter, and immediately swirl to spread thinly.
6. Once set, add the filling, roll, and serve!
Tip: The secret to beautiful jali jali patishapta is a properly heated pan and the right batter consistency.
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