1. Put freshly grated coconut in a nonstick or heavy pan.
2. Cook on low flame, stirring continuously, till coconut is softened.
3. Add sugar, cardamom, stir and cook further till mixture is gooey.
4. Keep aside, till required.

For Pancakes:

1. Make a thin spreading batter with all ingredients.
2. Add a little more milk if required.
3. Heat a nonstick or heavy skillet.
4. Spread a ladleful of batter, spread to form a thin pancake.
5. Repeat for all the batter, piling up the pancakes.

To Proceed:

1. Place a spoonful of filling along centre of a pancake.
2. Fold over opposite side, to form a frankie-like folding.
3. Repeat for all, arrange in serving dish.
4. Garnish with slivered almonds and pistachios.

Making time: 45 minutes
Makes: 10-12 patisaptas
Shelflife: 2 days