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Patishapta

Patishapta

Patishapta is a sweet and scrumptious Bengali recipe.Patishapta Pitha, Puli pitha, doodh puli and so are various varieties of pitha which are generally popular in Bengal. The Patishapta Pitha is a sweet with its outer layer made of flour and the inner stuffing made of different savories like coconut and dry fruits. It is generally prepared on occasions Makar Sankranti, Diwali and Durga Puja.


Method

Method of making Patishapta :

For the filling-

In a wok heat the jaggery, as it start melting add the coconut

Put in the cardamom powder and stir till the coconut mixes well with the jaggery

Cook till the coconut feels sticky

Take out of flame and keep aside

For the crepes-

Add all dry ingredients together and mix well

Pour the milk with constant stirring to avoid lump formation, the batter should be smooth and freely flowing (add excess milk if required)

Heat a frying pan (preferably non-stick) and pour in 1 tablespoon on oil, spread it with a kitchen paper

Take a small bowl of batter and spread it evenly on the pan to make a round shape, do it quick before the batter sets

Place the filling lengthwise at the center of the crepe
Fold the crepe from both sides and wait till it turns light brown

 


Ingredients

Ingredients required to make Patishapta:

For the filling-

Grated Coconut (Narkel Kora): 3cups

Jaggery (Gur): 1cup

Cardamom powder (Elaich): 1/4 teaspoon

For the crepes-

Wheat flour (Maida): 1cup

Seomlina (Suji): 1/2 cup

Rice flour (Chal guro): 1/2cup

Milk (Dudh): 1cup

Sunflower oil for frying.

Preparation time: 10min

Cooking time: 25mins

Makes 10 patishapta

 

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