Bengali Makar Sankranti Special Patishapta Pitha

Name: Bengali Makar Sankranti Special Patishapta Pitha
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: For the batter; 1 cup all-purpose flour (about 120 grams); 1/4 cup semolina (about 40 grams); 1/4 cup rice flour (about 30 grams); 1 cup date palm jaggery water (about 240 ml); 1 tablespoon oil; For the stuffing; 4 1/4 cups milk (1 liter); 1/2 cup grated coconut (about 40 grams); 1/2 cup rice flour (about 60 grams); 1 tablespoon semolina (about 10 grams); Jaggery, to taste; as needed Oil or ghee,

Chandra kamdar @Juthika86

Kolkata

Today's recipe is from Bengal. On the day of Makar Sankranti, every Bengali household makes this pitha. There are different types of pitha, but I really like this patishapta, so I learned it from a friend and now I make it myself.

Chandra kamdar @Juthika86

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Ingredients

30 minutes

Serves 2 servings

For the batter
1 cupall-purpose flour (about 120 grams)
1/4 cupsemolina (about 40 grams)
1/4 cuprice flour (about 30 grams)
1 cupdate palm jaggery water (about 240 ml)
1 tablespoonoil
For the stuffing
4 1/4 cupsmilk (1 liter)
1/2 cupgrated coconut (about 40 grams)
1/2 cuprice flour (about 60 grams)
1 tablespoonsemolina (about 10 grams)
Jaggery, to taste
as neededOil or ghee,

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Steps

30 minutes

1

In a bowl, combine the all-purpose flour, semolina, rice flour, jaggery water, and oil. Mix well to make a smooth batter. Cover and let it rest for 2 hours.
2

To prepare the stuffing, heat the milk in a saucepan and simmer until it reduces by half. Add the rice flour and semolina, stirring constantly to avoid lumps. Add the grated coconut and jaggery, and keep stirring. When the mixture becomes thick, turn off the heat and let it cool.
3

Check the batter to make sure it pours easily. If it's too thick, add a little water. Heat a skillet or griddle and lightly grease it. Lower the heat, pour a tablespoon of batter onto the skillet, and spread it out. Flip once, then add the prepared stuffing on top.
4

Fold both sides of the crepe inward and press gently so it sticks together. Your patishapta is ready to serve.