Heat a pan add desiccated coconut and dry roast for 2-3 minutes then add milk powder, sugar, milk, mix it well and cook on low heat, continuously stirring it, once it thicken turn off the flame. Take out in a plate and keep aside for cooling them completely. Coconut stuffing is ready.

Take a mixing bowl add rice flour, maida, semolina, sugar, salt, mix it properly well, Lastly add milk gradually and mix them, whisk until combined well. It will be a semi thick runni batter. Pati shapta batter is ready, keep aside for 30 minutes.

Take out 1 ladle full of this batter into another bowl and add beetroot juice, mix it well, for pink colour batter. Now heat non-stick tawa.Here, l took tawa with cavities. So I can make mini Pati shapta equal size. Now add little oil and wipe the pan with tissue paper than pour the pink batter randomly with the help of a spoon or nozzel. Now take a ladle full of white batter, pour over the pink batter and spread it around gradually to form a thin crepe pati shapta, and cook on smallest heat.

Now take some coconut stuffing, place it at the one end of the pati shapta and folding the pati shapta into roll, with the help of a spatula, as shown in fig. Pati Shapta is ready.

Mini Pati Shapta is ready to serve.