(Last Updated on : 28/11/2014)
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
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.
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.
Recently Updated Articles in Indian Food
Asafoetida is acrid and bitter in taste. It emits a highly disagreeable, pungent, and garlicky odour. It belongs to the specie group of Ferula. It is a form of perennial herb.
|• ||Celery Seed|
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
Amchur is the dried or dehydrated product prepared from unripe mango flesh in the form of peeled slices.
|• ||Desserts of Assam|
Desserts of Assam are simply delicious. Rice is the main ingredient of Assamese sweets. Various types of Pithas heighten the Bihu Festival in Assam.
Jigarthanda is a special drink of Madurai, Tamil Nadu state. It is a perfect refreshment drink for summer season. The drink was introduced and named by the Mughals.