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.
