Patishapta Pitha Recipe Read below about Gurer Patishapta and how to prepare it in your home. This is a famous Bengali Recipe from Bengal which is prepared mainly during the winter seasons.
Patishapta is one of the very popular Pitha Recipes in West Bengal and Bangladesh. Bengalis make this pitha recipe specially on Poushparbon or during Makar Sankranti Festival. But during whole winter season we can make this delicious Traditional Bengali Sweet Dish. But while making this dish proportion of Maida and Sooji should be properly maintained and also amount of Rice flour/Chaler Guro should be small compared to the other 2 ingredients.
❖ Preparation Time: 20 minutes ❖ Cooking Time: 30 minutes ❖ Total Time: 50 minutes
Ingredients:
1 Cup = 250 ml All Purpose Flour / Maida – 1 Cup Semolina / Sooji – 1/2 Cup (Ratio of Flour and Semolina should preferably be 2:1 ) Rice Flour / Chaler Guro – 1/4 Cup Molasses(Date Palm Jaggery) / Patali Gur – 400 GM Grated Coconut Cardamom Powder Luke Warm Milk Refined Oil Bay Leaf
Method: 1.In a container, mix together the semolina and flours with milk and water. Add the salt and sugar and stir vigorously until smooth. Cover and leave to rest for near to one hour. 2.In the meantime, you have to prepare the stuffing. Add half liter water to a vessel and add cinnamon, cardamom and bay leaf to it and then bring it to boil. Add coconut to the preparation & mix it and reduce the heat to low. Cook for around 15 to 20 minutes, stirring steadily until the coconut has softened and absorbed all the water. Put off the flame and set the vessel aside.
3.Melt the ghee over a medium heat in a frying pan. Once the ghee has melted, add the coconut and molasses and cook for around 10 minutes on a very low flame, until the molasses has blended with the coconut and the mixture has turned soft but still it falls easily off a spoon. Take off the heat and transfer the mixture to a dish and leave to cool for at least 30 minutes. 4.Heat a flat griddle pan over a low heat and brush lightly with oil. Add a small ladle of batter to the pan, swirling as you go, to create a thin crêpe. Cook for 1– 3 minutes until pale golden on the underside and place roughly two tablespoon of the coconut filling across the centre in a thick vertical line or log shape.
5.Use a spatula to flip over one side of the crêpe to cover the filling and then flip the other side over the covered filling (like an envelope). Repeat until you use up all the batter, greasing the pan after cooking every patishapta. Remove from the pan and keep warm as you cook the rest. Here is the Wikipedia link to know more details about various types of Pitha recipes available in various regions of India – https://en.wikipedia.org/wiki/Pitha
Click this link to find some other tasty Bengali Recipes : https://foodsnjoy.com/category/traditional-bengalirecipes/