Patishapta Recipe in Marathi with Caramel Rava Halwa / Bengali Sweets

Caramel Rava Halwa
Ingredients:
1 cup rava (semolina)
1/2 cup sugar
1/2 cup milk
1/4 cup ghee (clarified butter)
1/2 teaspoon cardamom powder
1/4 teaspoon saffron strands (optional)
1/4 cup chopped almonds (optional)
1/4 cup chopped pistachios (optional)
Instructions:

Heat ghee in a heavy-bottomed pan over medium heat. Add rava and cook, stirring constantly, until it turns light brown in color.
Add sugar and milk and cook, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
Reduce heat to low and simmer, stirring occasionally, for about 15 minutes, or until the halwa thickens and becomes glossy.
Stir in cardamom powder and saffron strands (if using).
Garnish with almonds and pistachios (if using).
Serve hot or warm.
Tips:

For a richer flavour, use whole milk instead of skimmed milk.
If you don't have saffron strands, you can use 1/4 teaspoon of ground saffron.
You can also add other nuts to the halwa, such as cashews or walnuts.
To make the halwa ahead of time, cool it completely and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a saucepan over low heat until warmed through.

Patishapta Recipe
Ingredients:

1 cup all-purpose flour
1 cup semolina
1/2 cup rice flour
1/2 cup sugar
1/2 teaspoon salt
2 cups milk
1 cup grated coconut
1/2 cup sugar
1/2 teaspoon cardamom powder
Oil, for greasing the pan
Instructions:

In a large bowl, whisk together the all-purpose flour, semolina, rice flour, sugar, and salt.
Add the milk and whisk until smooth.
Cover the bowl and let the batter rest for at least 30 minutes.
In a medium saucepan, combine the grated coconut, sugar, and cardamom powder.
Cook over medium heat, stirring constantly, until the coconut is golden brown and the sugar has melted.
Remove from heat and set aside.
Heat a non-stick skillet or griddle over medium heat.
Grease the pan with a little bit of oil.
Pour 1/4 cup of batter onto the hot pan and spread it out into a thin circle.
Cook for 2-3 minutes per side, or until golden brown.
Repeat steps 9-10 with the remaining batter.
To assemble the patishaptas, place a crepe on a plate and spread it with a layer of the coconut filling.
Roll up the crepe tightly and cut it into 1-inch slices.
Serve warm or at room temperature.
Tips:

For a richer flavor, you can use khoya instead of grated coconut.
If you don't have a non-stick skillet, you can grease the pan with a little bit of butter or cooking spray.
Be careful not to overcook the crepes, or they will become tough.
You can also add other ingredients to the filling, such as raisins, chopped nuts, or spices.