Patishapta

Name: Patishapta
Total time: 3600 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2 cups maida; 1/2 cup semolina; 1/4 cup rice flour; 1/2 litre cowmilk; 1 tablespoon sugar; 1/2 teaspoon green cardamom powder; 2 cups jaggery; 1 full sized coconut grated; 1 tablespoon khoyakheer; 1 tablespoon raisins; 1 tablespoon cashews; 1/2 teaspoon salt; as per requirement vegetable oil

Sumita Sarkhel @cook_11753561

Kolkata, India

A very drooling dessert of Bengal which is generally served during winters. This is one of the dishes that amalgamate both the half of Bengal province, i.e East as well as West Bengal.

Sumita Sarkhel @cook_11753561

Kolkata, India

A very drooling dessert of Bengal which is generally served during winters. This is one of the dishes that amalgamate both the half of Bengal province, i.e East as well as West Bengal.

Saved

Ingredients

1hour

4-5 servings

2 cupsmaida
1/2 cupsemolina
1/4 cuprice flour
1/2 litrecowmilk
1 tablespoonsugar
1/2 teaspoongreen cardamom powder
2 cupsjaggery
1full sized coconut grated
1 tablespoonkhoyakheer
1 tablespoonraisins
1 tablespooncashews
1/2 teaspoonsalt
as per requirement vegetable oil

Saved

Steps

1hour

1

For the stuffing, heat a wok, add the jaggery and grated coconut. Mix them well. Stir it continuously.
2

Check whether the mixture is becoming sticky and it can be transformed into small balls, it means your stuffing is cooked.
3

Add the khoyakheer, cashews, raisins. Mix them well and remove it from the flame.
4

Now for the wrap of the patishapta, at first prepare the batter.
5

In a container, add the milk, maida, semolina, rice flour, cardamom powder, and sugar. Mix them well and make it into a smooth paste.
6

In a non stick tawa, brush some vegetable oil. Once the oil has been heated, simmer the flame.
7

Add 1 ladle of the batter and spread it evenly in all directions by moving the tawa in a round motion or you may spread it evenly with the spoon.
8

Cover it with a lid for approx 30secs. Wait until the sides of the wrap is raising from the skin of the tawa.
9

Add the stuffing from one end in a vertical direction and wrap it like a roll.
10

Remove it from the tawa.
11

Your patishapta is ready to be served