This Bengali take on the French crepe is made from a combination of flours, semolina and filled with sweetened coconut and milk solids.
A traditional pancake-like recipe, Patishapta is a popular Bengali dessert. The festival of the rice harvest in Bengal, 'poush Sankranti' is celebrated by relishing the most delicious sweet the Bengali cuisine offers 'pithe', a category of sweets that are prepared using rice flour along with milk, coconut, date.
Most often made during Makar Sankranti or Poush Sankranti (Indian Harvest Festival), this delectable combination of a soft crepe and sweet filling, harvests many delicate flavors.
For batter:
1 cup All-purpose flour/maida
1/4 cup Sooji (Semolina/ Rava)
1/2 cup Rice flour
1 1/2 - 2 cups Milk (to make the batter)
2 TBSP Jaggery powder ( best option is Date jaggery)
a pinch of salt
Ghee or oil for making pancakes
For the filling:
1 cups Coconut grated
1 cups Mawa/ Khoya
3/4 cup Jaggery powder (best option is Date Jaggery
1 tsp fennel powder
1 tsp cardamom powder
3 tbsp Ghee
Method
Batter
In a bowl add rice flour, all-purpose flour, and sooji. Now slowly and gradually add milk to form a lump-free batter. You may need a little less than 2 cups or a little more, so always start with a cup of milk and add more to get the right consistency. The batter should not be very thick or very runny.
Set the batter aside for at least 15 minutes.
Filling
To a pan add 3 tbsp ghee or clarified butter, then add 1 cup of grated coconut. Sauté the coconut for 3-4 mins on a medium flame.
Add 3/4 cup of Jaggery powder, stir well to combine, the jaggery will melt. Continue to stir the mixture on a low flame.
After the jaggery has melted down then immediately add 1 cup of khoya/ Mawa and mix to form a homogenous mixture.
Now add the fennel powder and cardamom powder. The mixture should not be dry, it should be soft.
Pancake and putting it all together
Put a skillet/ nonstick pan on a medium flame and allow to heat completely.
Brush some ghee on the pan
Using a ladle, pour the batter on the pan. It spreads very quickly, gently swirl the skillet in a circular motion to form a round crepe.
When the top layer dried, place 2 tbsps of filling at one end of the crepe and roll it into a log shape using a spatula.
Serve warm
Say a little prayer and enjoy
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