Patishapta is a traditional Bengali thin crepe dessert, popular during Makar Sankranti (generally in winters). It is a sweetdish, which is often described as a thin rice crepe or pancake rolled with a sweet filling
In this recipe, kheer is used as an add-on.
Ingredients
Stuffing
| Organic Cow Ghee: 1 Tbsp | Condensed Milk: 200 gm |
| Desiccated Coconut: 2 cup | Green Cardamom Powder: 1 tsp |
Kheer
| Date Jaggery: ½ cup | Condensed Milk: 100 gm | Milk: ½ L |
Thin Pancake (White Pitha)
| Maida: 1 cup | Semolina (Suji): ½ cup |
Tawa Tempering
| Refined Oil: 1 Tbsp | Brinjal Stem: 1 |
Procedure
Patishapta Pur (Stuffing)
Step 1: Turn on the gas and place the wok on high flame.
Step 2: When the wok is hot enough, turn the flame low.
Step 3: Pour 1 Tbsp cow ghee in the wok. Add desiccated coconut and mix properly.
Step 4: Pour condensed milk and mix in low flame.
Step 5: Add green cardamom powder and mix properly.
Step 6: Patishapta pur ready.
Step 7: Wait for cooling. Turn the Patishapta pur into rolls.
Kheer
Step 1: Turn on the gas and place the wok on low flame.
Step 2: Pour milk. Let the milk boil for sometime on high flame.
Step 3: When the milk starts to boil, turn the flame low. Let it boil for 5 minutes more.
Step 4: When the milk has thickened enough, add condensed milk. Mix properly in low flame.
Step 5: Let the milk boil slowly and, when the milk gets little more thickened, turn off the flame.
Step 6: Let the milk boil for 10 minutes more.
Step 7: Kheer ready.
Step 8: When the kheer is mild hot, add date jaggery and mix well.
Batter
Step 1: Pour semolina (suji) in a bowl. Add room temperature water. Soak in water for 5 minutes.
Step 2: Add maida and slowly-slowly mix properly with little amounts of water step-by-step.
Step 3: Batter ready.
Final Process
Step 1: While making batter, frying pan was kept on flame for getting heated.
Step 2: Temper the hot frying pan with oil & brinjal stem. Also make use of tissue paper to remove excess oil.
Step 3: Again temper the frying pan with oil & brinjal stem.
Step 4: Pour the batter with a ladle on the hot frying pan and make circle.
Step 5: Cover with lid for 1 minutes in low flame.
Step 6: Open the lid and put a pur on the circle and wrap it.
Step 7: Put it on a separate plate. Pour kheer on ready Patishapta.
Step 8: Tasting fantastic.
Tips
- In Step 3 (Patishapta Pur), saute cautiously so that the colour of desiccated coconut does not change to light brown.
- In Step 8 (Kheer), never use date jaggery in hot milk, else the milk will become curdled.
- In Step 2 (Batter), never mix hot or mild hot water in batter, else it will become dough.
- In Step 5 (Final Process), the lid should always be kept on a plate of water, before putting it on the frying pan.