Patishapta
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Patishapta is a popular Bengali recipe consisting of three parts viz., the outer envelope, the filling, and the sauce that it is served.
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 Patishapta is known for its creamy kheer and soft outer roll. It is a very popular sweet recipe of West Bengal. It is traditionally made during the Bengali festivals like Poush Sankranti. Patishapta generally consists of three parts, viz., the outer envelope, the filling, and the sauce that it is served. This dessert is also called as pitha and can be prepared in various ways.
General Ingredients for Patishapta
For Batter
Rice powder - 2 cup
Flour - 1/2 cup
Cold milk or water - 1-1/2 cup
Salt - 1/2 tsp
Sugar - 2 tsp
For Coconut Filling
Fresh grated coconut - 500 gms
Jagerry - 500 gm
Oil to make it - 1 cup
Method of preparing Patishapta
Make a batter of all ingredients and keep aside for 10 minutes.
Heat a kadai.
Add jaggery, and after melting it add coconut and cook until it makes sticky dough like mixture. Cool it.
Heat a pan.
Add 1 tsp of oil and spread it.
Put some batter in the pan and spread it lightly.
It makes like a pan cake.
Stuff the coconut pur and rolled it.
Serve hot.
Ingredients of Patishapta using Sooji
250 grams sooji
400 grams white flour
200 grams sugar
300 grams kheer
3 tablespoon cooking oil
1 liter milk
Method of Preparing Patishapta
Condense the milk by constantly boiling and stirring. Add Khowa along with 50 grams of sugar to make it easier to turn the same into semi liquid state.
Add water gradually in Maida and suji to make a thick mix. Add 200 grams of sugar.
Heat the frying pan and coat the surface of the pan with little oil. Apply oil with a piece of eggplant or bottle gourd or a piece of cotton.
Pour the suji- Maida mix about on the hot pan and spread the mix on the pan till it takes a circular shape.
Put about 1 tablespoon of the semi liquid kheer on the spread.
Roll the spread like bread roll after 15-20 seconds. Keep the roll on the pan and flip sides every 5-10 seconds till it turns brownish.
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