PATISHAPTA

Patishapta is typically a winter treat. It falls in the category of Pitha / Pithe. Bengali Pitha / Pithe are special type of sweets that are prepared using seasonal harvest. There is a special day in January, known as Makar Sankranti, dedicated to such delectable treats.

Ingredients: 

(For the crepe)

• Maida - 1/2 cup
• Sooji  - 2 tsp
• Rice flour - 1 cup
• Milk - half cup or as required
• Salt - 1/4 tsp
• Sugar - 2-3 tsp or jaggery powder
• Ghee (for greasing) 

(For the filling)

• Milk - 1 cup
• Jaggery - 1 and half cup (grated) I have used nolen gur (Date Palm Jaggery)
• Coconut - 1 cup (grated)
• Cardamom powder - 1 tsp

Process :

1. In a mixing bowl, add the maida, rice flour, sooji, sugar or Nolen gur (I have used nolen gur), pinch of salt and milk. Mix the ingredients together till they are more or less combined. Do not over mix or your crapes may turn out chewy. Cover the batter and set it aside to rest, for at least 2 hours. This will allow time for the sooji to swell up and the sugar/jaggery to melt. While your batter is resting, prepare the kheer, which will form the filling for our patishapta.

2. For the filling, place the milk in a non-stick skillet at medium low heat along with jaggery. Stir it around to melt solid milk. Once its melted and turns into a thick cream like consistency, add coconut along with the cardamom powder. Mix it around and cook for 5 minutes until the mixture comes together like dough and does not stick to the bottom of the pan anymore. Take it off the hot pan into a different container.

3. To prepare the patishapta, place a flat non stick skillet at medium high heat. Once the pan heats up, brush the pan with a tiny dot of ghee. Pour 1/4 cup measurement of the batter into the pan and with the back of the ladle, swirl it in one direction to form a thin circle.

4. It cooks really fast. So immediately spoon 2 tablespoons of the filling in one line on one edge of the patishapta. Using a spatula, gently fold the edge on top of the filling and keep rolling. Place the hot patishapta in a serving plate and continue making the rest.