To prepare the filling, heat 1 tablespoon of ghee in a pan, add 200 grams of grated coconut and sauté for a few minutes.
Add 200 grams of jaggery to the pan and cook until it melts and mixes well with the coconut. Cook until the mixture thickens and then set it aside to cool.
For the pancake batter, mix 100 grams of rice flour, 50 grams of maida, a pinch of salt, and 1 tablespoon of sugar. Gradually add 500 ml of milk to make a smooth batter.
Heat a non-stick pan and pour a ladleful of the batter. Spread it evenly to make a thin pancake.
Place a spoonful of the coconut-jaggery filling in the center of the pancake and roll it. Cook until the edges turn golden brown.
Repeat the process with the remaining batter and filling. Serve the patishapta warm.