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 150 grams of jaggery to the pan and cook until it melts and mixes well with the coconut. Keep this filling aside.
For the crepes, mix 100 grams of maida (all-purpose flour), 50 grams of sooji (semolina), and 50 grams of rice flour in a bowl. Add 500 ml of milk gradually to make a smooth batter. Let it rest for 30 minutes.
Heat a non-stick pan and pour a ladleful of batter. Spread it into a thin circle. Cook on medium heat until the edges start to lift from the pan.
Place a spoonful of the coconut-jaggery filling on one side of the crepe and roll it. Repeat with the remaining batter and filling.
Serve the Pati Shapta warm, garnished with some more grated coconut.