Bengali Patishapta Pitha

Recipe Of Bengali Patishapta Pitha

Preparation Time : 60 minutes

Cooking Time : 30 minutes

Ingredients: 

Batter for making the crepes :

• Rice Flour 1 cup
• All Purpose Flour 2 cup
• Semolina 2 tbsp
• Patali Gur (Date Plam Jaggery) 50 gram
• Milk (warm) 2 cup
• Water 1.5 cup

For The Coconut Filling :

• Grated Coconut  3 cup
• Khoya /Dried whole milk 1.5 cup
• Patali Gur (Date Plam Jaggery) 150 gram
• Ghee / vegetable oil 2-3 tbsp
• Cardamom 3-4 pices
• Condensed Milk 3-4 tbsp

Processing Method :

To make of the Batter of Patishapta Pitha :

• Take a Pan and add 1.5 cup water along with Patali Gur or Date Plam Jaggery.
• Cook on medium flame to melt the jaggery completely. 
• Switch off the gas flame and keep the jaggery water aside.
• Take a deep bottom bowl and sieve the Rice Flour , All Purpose Flour and Semolina. 
• Now Add  previously making jaggery water to flour mixture for preparing a lump free,thick paste.If  requried you can add little milk in the mixture.
• Cover the batter and keep aside for 30 minutes.

 To Make The Coconut Filling :

• In a non-stick frying pan add grated coconut and cook on mideum flame for 5 minutes in low flame.
• After 5 minutes add jaggery chunks and cook for till entire jaggery chunks completely dissolves in this mixture.
• now add khoya in the mixture and cook in low flame  for till khoya completely mix with the coconut.(If only making with khoya then add little milk.)
• Add Cardamom in it and mix it properly.
• Continue cooking for a medium  flame for 5 minutes or keep stirring the mixture till it gets sticky.
• Switch off the flame and keep the Coconut Fillings to a plate and allow it to cool.

• After that take 2 tbsp of filling and make a cylindrical shape. keep it in a plate.

To Make Patishapta Pitha :

• Heat the non stick pan and heat it properly.Put a little Ghee or oil.
• Take on laddle full of bater and pour it in centre of the pan. Then using the back side of the laddle and spread the batter to prepare a circle disk. 

• Cover the pan with a lid and cook on low flame for till the crepe turns a nicely light golden brown .Don't need to cook the another side of crepe.

• Then put the previously make cylindrical filling at one side of the crepe lenthwise and fold the crepe from the same side to roll it completely.

• Remove the Patishapta from the pan and following the same process to prepare rest of the Patishapta.
• Keep all Patishapta Pitha on a plate and pour some 3-4 tbsp Condensed Milk over it.Then serve it .