For the Patishapta filling break solid jaggery coarsely into pieces. Now In a Deep frying pan (nonstick preferably) add the jaggery and water, keep stirring over low heat until the jaggery melts completely and a thick mixture forms. Add some more water if required, so that the jaggery doesn’t burn. 

Add grated coconut into the thickened jaggery mixture, stir well and keep cooking over low heat for the next 5-6 minutes.

Next to add mawa, mix and keep cooking until the mixture becomes a bit dry but still spreadable. Remove from the heat, keep aside.

To make the Patishapta batter add everything mentioned For the Crepes in a bowl. Whisk well, keep adding water until a semi-thick batter forms. The batter should be neither thick nor very thin in consistency (read note). 

Heat a nonstick tawa or frying pan and apply some vegetable oil with a pastry brush over the top surface of the pan, and pour two ladleful batter in a oblong shape. 

Wait for 2 minutes and now add some coconut filling on top of the crepe vertically (watch the recipe video for reference), a bit apart from the center. Start folding patishapta from one side, while folding press gently on top of the folded patishapta with the spatula, remove and keep aside. Do all these over low heat. Serve warm or at room temperature (read note).