Pati Shapta Pithe

Name: Pati Shapta Pithe
Cuisine: Indian
Ingredients: Batter -; 1/2 cup rice flour (makes around 7); 1/2 cup whole wheat flour; 1/4 cup semolina; 2 tbsp. sugar; 2 tbsp. powdered cashew powder (opt); 1/4 tsp. cardamom powder; milk as required; Filling -; 1 tbsp. ghee; 1/2 cup fresh grated coconut; 1 cup khoya; 1/4 tsp. cardamom powder; 1 tsp. kewra water (opt); to taste sugar; 1 tbsp. chopped pistachios; oil / ghee to grease the pan

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. In simple terms, they are pancakes / crepes stuffed with a filling of grated fresh coconut and khoya. I took the liberty of adding some powdered cashewnut for some added flavour.

There are many varieties of Pithe made during this occasion. Some are deep fried and then dipped in sugar syrup and some are simply steamed. Traditionally, khejurer Gur (Date Palm Jaggery) is used in this recipe, but it can be substituted with plain sugar. You can also serve them in bite size pieces on a bed of rabri for that ultimate sweet experience.

Bethica Das @kitchen_flavours

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Ingredients

Batter -
1/2 cuprice flour (makes around 7)
1/2 cupwhole wheat flour
1/4 cupsemolina
2 tbsp.sugar
2 tbsp.powdered cashew powder (opt)
1/4 tsp.cardamom powder
milk as required
Filling -
1 tbsp.ghee
1/2 cupfresh grated coconut
1 cupkhoya
1/4 tsp.cardamom powder
1 tsp.kewra water (opt)
to tastesugar
1 tbsp.chopped pistachios
oil / ghee to grease the pan

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Steps

1

For the batter - mix together all the mentioned ingredients with required quantity of milk. Keep aside for 30 minutes. If needed add water to make the consistency a semi liquid batter of pouring consistency. Keep aside.
2

For the stuffing - Heat ghee in a non-stick pan and saute the coconut till it changes colour. Then add the khoya, cardamom powder, kewra water and sugar to taste. Saute on a low flame till it is thick and starts to leave the sides of the pan. Switch off the flame and add the pistachios. Keep aside to cool.
3

Smear a non-stick tawa / griddle with a little oil / ghee and pour a ladleful of the batter. Spread it around by tilting the tawa. Add few drops of oil around the edges and let it cook for few seconds. Add a heaped tbsp. of the filling lengthwise in the centre of the pancake.....
4

......and roll it over.
5

Press it gently and take off the fire.
6

Make similar patishapta pithe with the remaining batter.
7

Serve as desired. Another great option is to relish with some rabri drizzled over it for that ultimate sweet experience.