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Patishapta - Popular Sweet snack from Bengal

6:50 PM

Makar Sankranti is known as "Poush Sankranti" in West Bengal. Varieties of sweets are made with Ground rice, date palm jaggery , milk and many other ingredients. This festival is also known as Pithey Parbon in Bengal, pithey being a sweet made with basic agrarian ingredients of the region like rice, date palm etc. There are several varieties of Pithey known as Gokul Pithey, Ashkey Pithey, Shajer Pithey etc. Along with this, sweets like Pati Shapta, rice-flour crepes filled with khoya and coconut stuffing, Soru Chakli and many more are also made.

Patishapta Pitha  is a very common and favorite pitha preperation of Bengalis. Patishapta pitha or Khoya stuffed crepe, is a semolina, rice flour and wheat flour/maida crepe with thickened milk and jaggery fried coconut filling and is one of the most popular sweet snacks in Bengal. Patishapta is the most popular among all pithas prepared during Sankranti. 
Ingredients:

For the Crepes :

  • 1 ½ cup All Purpose Flour( Maida)
  • ½ cup Semolina
  • ¼ cup Rice flour
  • 1/4 cup powdered sugar
  • 2– 2 ½cup milk or as required

For the Filling :

  • 1 ltr milk
  • 1/2 cup sugar
  • ½ cup grated Coconut
  • 1/4 cup jaggery
  • 1 teaspoon of Crashed green cardamom
  • Ghee    

Let's Learn How to make this recipe:

·       Boil the milk in a heavy bottomed pan & Condense it to make khoya by continuously stiring the milk with a big spoon.Add 1/2 cup sugar into the milk. The sweetness can be adjusted according to your taste.Add cardamoms for a nice smell in the khoya.
  • In a wok mix grated coconut with  jaggery and place it over low flame. Add cardamom in it.Keep stirring the mixture till it gets sticky.  Add the khoya and keep on stirring till the mixture turns a light brown and is sticky. At this point the mix should not dis-integrate but should look like a light brown slightly sticky granular substance.
  • Take maida, sooji and rice flour in a bowl.Add milk a little at a time to make a smooth and runny batter. Make sure that there is no lumps. 
  • Heat the non stick pan. Put  a little ghee. Pour a thin layer of the mixture on it and      spread it quickly with the laddle. Put the filling lengthwise at one end  of it and roll it. Wait till the colour is light brown.
  •  Place it on the plate. Serve hot or cold.


You can also find a collection of  Makar sankranti Recipes Here.



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