Steps:  
Heat ghee in a pan. Fry chosies in low flame in the ghee. Pour milk in the pan. When it starts boiling, low heat and stir continuously so that the bottom does not gets burnt. As the chosies gets boiled add sugar and raisins. When the mixture thickens sprinkle elaichi powder and remove from heat.

Steps:
Boil milk. Continue boiling in low flame so that it thickens. As it thickens add sugar and continue stirring. When the mixture gets almost semisolid remove from flame. Cool the preparation and serve spreading chopped pistachio and nuts.

250 ml milk, Ghee for shallow frying
For Filling:
100 gms fresh coconut, grated, 100 gms sugar
100 gms thickened milk/kheer or 1/2 cup condensed milk omit sugar if used, Nuts and raisins, chopped and added to filling optional 

Steps:

In a bowl mix flour, rice flour and bicarbonate of soda with milk. Mix to a smooth batter and set aside for half an hour.
In a karai, stir together the coconut, sugar and milk until they adhere together in a soft moist mass. Remove karai from the fire and allow filling to cool.
Heat a 6-inch frying pan and grease with a drop of ghee.
swirl pan around so that it is evenly coated with the hot ghee.
Drop 2 tablespoons batter into the frying pan and swirl pan around to coat evenly with batter.
Allow batter to set and cook until the patishapta turns brown.
With teaspoon spread filling half-inch wide across patishapta at one end.
Fold patishapta over filling and roll over to the other end. Remove from pan. Serve hot or cold. 

Steps:

To make the syrup
Heat the sugar and water in a dekchi. Simmer until syrup is of a medium thick consistency. Remove from fire and cool. Syrup should be of soft ball consistency.

To make filling 
In a pan, fry the coconut, kheer and sugar together until well blended to make filling. Continue stirring to avoid the filling getting stuck at the bottom of the pan. Remove from fire.

To make the cakes
For 25 cakes divide the coconut-kheer mixture into 25 portions.
First roll into balls and flatten between the palms to form the cakes. Powder your palms with flour for ease in forming the cakes.

Heat ghee in a karai for deep frying. Coat a few coconut-milk cakes at a time in the prepared batter. Deep fry until a rich golden brown colour. Remove from pan with slotted spoon. Drain on paper for a couple of minutes and while still quite hot, immerse in the syrup.