In a mixing bowl, combine the all-purpose flour, milk, water, sugar, and salt to make a smooth batter. Let it rest for 15-20 minutes.
In a separate bowl, mix the khoya, grated coconut, jaggery, cardamom powder, and chopped nuts to make the filling.
Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the pan and spread it in a circular motion to make a thin crepe.
Cook the crepe for about 1-2 minutes until the edges start to lift. Spoon some of the filling onto one half of the crepe.
Carefully fold the crepe in half to cover the filling, then fold it in half again to form a triangle. Press gently to seal the edges.
Cook the filled crepe for another 1-2 minutes until it's golden brown and crispy on both sides.
Repeat the process with the remaining batter and filling to make more Pati Shaptas.
Serve the hot Pati Shaptas garnished with extra chopped nuts and a drizzle of sweetened reduced milk (kheer), if desired.
Enjoy!
