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Patishapta Recipe

The festival of poush sankranti in Bengal is incomplete without different types of Pithe Pulis which is a involves many different kinds of Bengali sweets that are a part of Bengali tradition to celebrate the harvest festival. Patishapta is also a kind of pithe that is exactly like a a light crêpe having a filling of either coconut-and-palm jaggery mixture or kheer.

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 30minutes
  • serves:
  • 10

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Vegetarian

Level : Moderate

Cuisine : Bengali

Course : NA

Tags

  • Veg
Ingredients

Ingredients For Patishapta Recipe

Methods
  • 1. First make a batter of maida, sooji ,rice flour, liquid gur & adding milk gradually. Make sure there is no lumps. Add water as required as well to make the batter light. The consistency of batter should be light so that you get a perfect crepe like texture. Now let the batter rest for about 1hour.
  • 2. Meanwhile in a kadai add grated coconut and chopped date jaggery (gur) and mix it well. Then on lowest flame cook it for about 6-8mintues till the stuffing is formed. The stuffing should slightly sticky but not very sticky.
  • 3. Now give a quick mix to the batter and check its consistency. Now take a non stick pan. Add little of refine oil and keep the flame low. Let the pan get heated a little then add 1 ladle of batter into the pan and spread it. Let it cook for 2minutes. Now add little of filling into it and roll it
  • 4. Make sure when you roll is from one side br careful to do it very light orelse it might break.
  • 5. Repeat this process to make more of patisapta. Serve it with little of liquid gur or have as it is.
  • 6.
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