To make the stuffing, heat 2 cups of milk in a sauce pan.
Add milk powder and keep stirring. Cook on medium flame until it becomes half of its quantity.
In that thickened milk, add crumbled paneer / chena. Mix well.
Then add jaggery and sugar. Mix well, cook on medium heat until the mixture becomes thick. Do not make it dry.
Check the sweetness of it and adjust it according to your taste. Let the filling cool down completely.
Now for the batter, in a mixing bowl add all purpose flour, rice flour, semolina, sugar and salt. Mix well with a whisk.
Then gradually add milk and start mixing.
Make a smooth batter. The consistency should be (pouring) thinner than cake batter.
Cover the bowl and keep aside for 2-3 hours.
Then brush very little oil on a non stick pan on medium flame.
Add a small ladle full of batter. Tilt the pan slightly in a circular way to spread the batter. It should be like a thin crepe.
Keep it on medium flame for a minute.
Then put 2-3 Tablespoons of stuffing on one side of the crepe.
With the help of a spatula, very carefully fold the crepe with the stuffing inside.
Keep it on that pan for another minute or until it becomes lightly golden, then take it out.
Make rest of them in the same way.
You can serve them as it is or drizzle some liquid jaggery all over them.