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Patishapta is a traditional Bengali sweet dish that consists of thin crepes filled with a sweet coconut and jaggery mixture. Here is a brief overview of the recipe in 200 words:
To make patishapta, you will need a few key ingredients such as all-purpose flour, semolina, milk, water, cardamom powder, grated coconut, jaggery (or sugar), and ghee for frying.
First, prepare the filling by heating grated coconut and jaggery in a pan until the jaggery melts and combines well with the coconut. Let it cool.
Next, make the batter by mixing all-purpose flour, semolina, and cardamom powder in a bowl. Gradually add milk and water while whisking to form a smooth batter. Let it rest for 10-15 minutes.
Heat a non-stick pan or crepe pan and lightly grease it with ghee. Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin crepe. Cook until the edges lift and the bottom turns golden brown.
Place a spoonful of the coconut-jaggery filling along one edge of the crepe. Fold the crepe to cover the filling and roll it tightly to seal the filling inside. Repeat with the remaining batter and filling. This step-by-step recipe will guide you through the process of making patishapta at home. Let’s get started!
Ingredients Of Patishapta:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1 cup milk
- 1 cup water
- 1/4 teaspoon cardamom powder
- 1 cup grated coconut
- 1/2 cup jaggery (or sugar)
- Ghee (clarified butter) for frying
Step By Step Instructions Of Patishapta Recipe:
Step 1: Preparing the Filling
In a pan, heat the grated coconut and jaggery over medium heat. Stir continuously until the jaggery melts and combines well with the coconut. Cook for a few more minutes until the mixture thickens slightly. Remove from heat and let it cool.
Step 2: Making the Batter
In a mixing bowl, combine the all-purpose flour, semolina, and cardamom powder. Gradually add milk and water while whisking continuously to form a smooth batter. Make sure there are no lumps in the batter. Let the batter rest for 10-15 minutes.
Step 3: Cooking the Crepes
Heat a non-stick pan or a crepe pan over medium heat and lightly grease it with ghee. Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin crepe. Cook until the edges start to lift and the bottom turns golden brown.
Step 4: Filling and Rolling the Crepes
Once the crepe is cooked, place a spoonful of the coconut-jaggery filling along one edge of the crepe. Gently fold the crepe from one side, covering the filling. Roll the crepe tightly to seal the filling inside. Repeat this process with the remaining batter and filling.
Step 5: Serving the Patishapta
Patishapta can be served warm or at room temperature. You can serve them as is, or drizzle some sweetened condensed milk or honey on top for added sweetness. They are often enjoyed as a dessert or snack during festivals like Makar Sankranti or Poush Parbon.
And there you have it—a delicious plate of homemade patishapta! Enjoy the sweet and flavorful crepes with their delectable coconut-jaggery filling. Patishapta is a true delight for your taste buds, and it’s sure to be loved by your family and friends.
