Rongila Bengali Pancake Rolls

Name: Rongila Bengali Pancake Rolls
Total time: 4500 s
Yield: 8 servings
Cuisine: Indian
Ingredients: for filling:; 1.5 litre full fat cow milk; 5 tbsp sugar; 5 cardamoms crushed; for batter:; 5 tbsp whole wheat flour/ Atta; 5 tbsp all purpose flour/ maida; 5 tbsp sugar; 3 tbsp gobindobhog rice paste; 1 cup milk; 1 tbsp chocolate syrup; 1 pinch orange food colour; as required Water; for frying:; 3 tbsp refined oil

Moumita Nandi @cook_15444364

#Holisweets
Patishapta/ Bengali Pancake is a delicious famous dessert recipe of Bengal. This is a traditional recipe of Bengal. It is specially made on the Bengali festival of "Poush Parbon" which is also known as Makar Sankaranti. But nowadays we have seen to make it on different festival as a dessert. There are a number of variations of patishapta. Here I have made rongiIa bengali pancake roll and have used kheer/ khowa for filling. You can also use the mixture of grated coconut and date palm jaggery for stuffing. Try this mouth watering recipe and enjoy with it.

Moumita Nandi @cook_15444364

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Ingredients

75 minutes

8 servings

for filling:
1.5 litrefull fat cow milk
5 tbspsugar
5cardamoms crushed
for batter:
5 tbspwhole wheat flour/ Atta
5 tbspall purpose flour/ maida
5 tbspsugar
3 tbspgobindobhog rice paste
1 cupmilk
1 tbspchocolate syrup
1 pinchorange food colour
as required Water
for frying:
3 tbsprefined oil

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Steps

75 minutes

1

Boil 1.5 litre milk till 1/2 of it's quantity.
2

Add 5 tbsp sugar and 5 crushed cardamoms.
3

When it turns into thick state, turn off the gas. Allow mixture/ filling to cool at room temperature.
4

After cooling take a little portion from the filling mixture and make the long roll. Make all others from the remaining mixture.
5

To make batter: shift together whole wheat flour, all purpose flour, sugar, gobindobhog rice paste into a mixing bowl.
6

Gradually add milk and then water as your requirement. Keep mixing with your clean hand to make a smooth lump-free batter which is neither too thick nor too thin in consistency.
7

Keep cover for 4 hours.
8

Take a small bowl, add 2 scoops of batter, add a pinch of orange food colour and mix well.
9

Take an another small bowl, add 2 scoops of batter, add 1 tbsp chocolate syrup and mix well.
10

For frying: Heat non-stick tawa/pan and apply little oil by brushing/a piece of eggplant to grease it.
11

First pour 1 tbsp batter with chocolate syrup and then pour 1 tbsp batter with orange colour.
12

Pour 1 scoop of white batter on it and spread the mix on the pan till it takes a circular shape or oval shape on a low heat.
13

After 10-15 seconds put filling over the spread.
14

Roll the spread like a normal roll.
15

Fry the roll for about 30 seconds on low-medium flame and flip every 5-10 seconds, then remove.
16

Fry the remaining balance in the same way. Serve it at room temperature or cool (But if you wish, you can also serve it hot).
17

Note: If Gobindobhog rice is not available near of your hand, you can replace equal quantity of semolina/suji/rava.