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Malai Patisapta Recipe

It's a very authentic pitha recipe which is stuffed with mawa-coconut mixture & serve with rabdi.Bengali people generally make it in winter season with date palm jaggery (Nolen gur).But instead of jaggery sugar can also be used.

  • Prep time:
  • 20mins
  • cook time:
  • 30mins
  • serves:
  • 5

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    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : Dessert

Tags

  • #indiansweet#contest109
Ingredients

Ingredients For Malai Patisapta Recipe

Methods
  • 1. Boil milk properly. Add cardamom powder & make it half in quantity. Switch off then & add liquid jaggery.
  • 2. Mix it well and rabdi is ready.
  • 3. For stuffing, heat 1tsp ghee in a pan. Add grated coconut, cardamom powder & liquid jaggery.
  • 4. Cook it for 3 to 4 minutes & then add a cup of milk. Cook it till sticky.
  • 5. Add mawa and mix it well. When it will start to leave the sides of the pan switch off the flame.
  • 6. For pitha batter, in a mixing bowl, add flour, semolina, rice flour, pinch of salt & enough water. Make a thin batter of it.
  • 7. Take 1cup of batter from it & add cocoa powder.
  • 8. Brush oil in a flat pan and make some small dots with coco batter.Cook it for 10 seconds.
  • 9. Then cover the coco dots with white dots and cook it another 30 seconds.
  • 10. When the wrap looks dry, put 2tsp coconut-mawa mixture in the centre of the pitha & wrap it well. of the pitha.
  • 11. Cook both sides for more 20 second.
  • 12. Take a serving plate now. Put the patisapta pitha on it & pour the rabdi over it.
  • 13. Keep it in fridge for sometime & serve chilled.
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