Patishapta Pithe in Caramelised Rabri

Name: Patishapta Pithe in Caramelised Rabri
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; as required milk to make the batter; Filling -; 1 tbsp. ghee; 1/2 cup fresh grated coconut; 1 cup khoya / milk pedas, crumbled; 1/4 tsp. cardamom powder; 1 tsp. kewra water (opt); to taste sugar; 1 tbsp. chopped pistachios; as needed oil / ghee to grease the pan; Rabri -; 1/2 litre full cream milk; 2 tbsp. sugar; 1 tbsp. chopped pistachios; pinch saffron; 1 tsp. rose water

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Diwalidelights - This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. But we also make them for Diwali. They can be had as it is or drizzled with some caramelised rabri to take it to another level.....

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
as requiredmilk to make the batter
Filling -
1 tbsp.ghee
1/2 cupfresh grated coconut
1 cupkhoya / milk pedas, crumbled
1/4 tsp.cardamom powder
1 tsp.kewra water (opt)
to tastesugar
1 tbsp.chopped pistachios
as neededoil / ghee to grease the pan
Rabri -
1/2 litrefull cream milk
2 tbsp.sugar
1 tbsp.chopped pistachios
pinchsaffron
1 tsp.rose water

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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.
3

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.
4

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 a few drops of oil around the edges and let it cook for a few seconds.
5

Add a heaped tbsp. of the filling lengthwise in the centre of the pancake and roll it over. Press it gently and take off the heat.
6

To make the rabri - Heat the sugar along with 1 tsp. of water till it caramelises. Then add the milk and simmer on a low flame till it thickens.
7

Make similar Patishapta pithe with the remaining batter. Serve as desired. Another great option is to relish with some homemade rabri drizzles over it for that ultimate sweet experience.
8

Keep stirring at intervals. Switch off the flame and add the rose water. Cut the pati shapta into bite size pieces and drizzle some rabri over it. Serve, garnished with the chopped pistachios and saffron.