Patishapta is a classic Bengali dessert recipe that resembles pancakes. Pithe, a class of sweets made with rice and other ingredients including milk, coconut, dates, and coconut, is the most delectable treat Bengali cuisine has to offer as part of the “poush sankranti” celebration of the rice harvest. Pithe of the patishapta variety is prepared on such festive occasions. You may casually cook it for breakfast or as a snack to serve unexpected guests because it is a quick and simple Indian dessert recipe that can be produced in just 30 minutes. These can be included in your child’s lunchbox as well. Recipe for Patishapta ingredients: crepes that are produced from semolina, rice flour, and refined flour. stuffed with a delectable filling of coconut and jaggery.
40 minutes total cooking time
10 minutes for preparation
30 minute cook time
Servings per recipe: 6
1 cup refined maida or flour
50 ml Sooji (semolina)
1/fourth cup of rice flour
1 1/2 – 2 cups Milk
Ghee for The filling
3 cups grated coconut or khoya
2 tablespoons Sweetener/date jaggery
2-3 green cardamom
Making of Patishapta
1. Combine sugar or jaggery with grated coconut or khoya in a wok and cook at a low temperature. If using khoya, a little milk should be added.
2. Stir in cardamom.
3. Stir the mixture continuously until it becomes sticky. Reserve for cooling. It will take 15 to 20 minutes to complete.
Get the patishapta ready:
1. In a bowl, mix the rice flour, maida, and sooji with milk.
2. Be careful not to create any lumps when mixing. The combination should be kept for 30 minutes.
3. Warm the nonstick skillet. Put some oil in. On top of it, swiftly spread a thin layer of the mixture using a saddle.
4. Roll it up after placing the filling in the center lengthwise. Hold off until the colour turns light brown.
5. Set it down on the plate. hot or cold to serve.
6. Condensed milk may be added before serving.