Patishapta is a very popular Bengali sweet recipe. ‘Poush Sankranti’ – the festival of rice harvest in Bengal, is celebrated by relishing the most delicious sweet the bengali cuisine offer- ‘pithe’, a variety of sweets that are prepared using rice along with milk, coconut, etc. In short, ‘Poush Sankranti’ is totally incomplete without patishapta for bengalis. There are several variations of patishapta like – Narkeler Pur Patishapta (stuffed with coconut); Kheerer Patishapta Pithe (stuffed with Kheer); Sondesh-er Patishapta (stuffed with Sondesh).
Preparation Time – 10 mins
Cook Time – 30 mins
Total Cook Time – 40 mins
Recipe Servings – 6
INGREDIENTS FOR PATISHAPTA:
For the batter:
1 cup refined flour / maida
1/2 cup Sooji (semolina)
1/4 cup Rice flour
1 1/2 – 2 cups milk to cook oil
For the filling:
3 cups coconut / khoya, grated
2 tbsp Sugar / date jaggery
3-4 Green cardamoms
COOKING DIRECTIONS:
Prepare the filling:
1 – In a bowl mix the grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya, add little amount of milk.
2 – Then add cardamom in it.
3 – Keep stirring the mixture till it gets sticky. Keep aside to cool it down. This process will take 15-20 minutes.
Prepare the Patishapta:
1 – Take maida, sooji and rice flour in a bowl.
2 – Add milk. Mix it carefully not making any lumps. Keep the mixture for thirty minutes
3 – Heat the non stick pan and put a little amount of oil. Pour a thin layer of the mixture on it and spread it quickly with the laddle.
4 – Put the filling lengthwise at the center of it and roll it carefully. Wait till the colour is turned light brown.
5 – Then place it on the plate. Serve hot or cold.
6 – You can also pour condensed milk over it before serving.
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