Patishapta/ Bengali Pancake Roll

Name: Patishapta/ Bengali Pancake Roll
Total time: 3600 s
Yield: 8 serving
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 Gobind bhog rice paste; 1 cup milk; Water as required; For frying:; 3 tbsp refined oil

Moumita Nandi @cook_15444364

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. There are a number of variations of patishapta. Here I have used kheer or 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

1 hour

8 serving

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 tbspGobind bhog rice paste
1 cupmilk
Water as required
For frying:
3 tbsprefined oil

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Steps

1 hour

1

To make filling: boil 1.5 litre milk till 1/2 of it's quantity.
2

Add 5 tbsp sugar and 5 cardamoms crushed.
3

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

To make batter: shift together whole wheat flour, all purpose flour, sugar, gobindobhog rice paste into a mixing bowl.
5

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.
6

Keep cover the batter for 4 hours.
7

For frying: Heat non-stick tawa/pan and apply little oil by brushing/a piece of eggplant to grease it.
8

Pour 1 scoop of batter on the hot pan and spread the mix on the pan till it takes a circular shape or oval shape on a low heat.
9

After 10-15 seconds put about 1 table spoon of semi liquid kheer on the over the spread.
10

Roll the spread like a normal roll.
11

Fry the roll for about 30 second on low-medium flame and flip every 5-10 seconds, then remove.
12

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).
13

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