Patishapta

Name: Patishapta
Total time: 1800 s
Yield: 6 serve
Cuisine: Indian
Ingredients: 1 cup Refined flour / maida (for the batter); 1/2 cup Sooji (semolina); Cashew nuts for garnish; 1/4 cup Rice flour; 1 1/2-2 cups Milk; To cook Oil; 3 cups Coconut / khoya, grated; 2 tbsp Sugar / date jaggery; 3-4 Green cardamoms

Sarita Srivastava @cook_26934677

Ranchi

A traditional pancake like recipe, Patishapta is a very popular Bengali dessert recipe. The festival of rice harvest in Bengal, 'poush sankranti' is celebrated by relishing the most delicious sweet the bengali cuisine offer- 'pithe', a category of sweets that are prepared using rice along with milk, coconut, date, etc. Patishapta is a type of pithe prepared on such celebratory occasions. #cookpad #patishapta

Sarita Srivastava @cook_26934677

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Ingredients

30 minutes

6 serve

1 cupRefined flour / maida (for the batter)
1/2 cupSooji (semolina)
Cashew nuts for garnish
1/4 cupRice flour
1 1/2-2 cupsMilk
To cook Oil
For the filling
3 cupsCoconut / khoya, grated
2 tbspSugar / date jaggery
3-4Green cardamoms

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Steps

30 minutes

1

Prepare the filling:.In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya, add little milk..Add cardamom in it.Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.
2

Prepare the patishapta:.Take maida, sooji and rice flour in a bowl..Add milk. Mix it carefully not making any lumps. Keep the mixture for half an hour.Heat the non-stick pan. Put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the ladle.Put the filling lengthwise at the center of it and roll it. Wait till the colour is light brown..Place it on the plate. Serve hot or cold.You can pour condensed milk over it before serving.garnish with some cashew nut.