Patishapta

With winter at our doorstep, I find myself feeling nostalgic for my Dida's patishaptas. Cold, dark winter evenings in Kolkata always meant paatishaptas after dinner for me! These thin sweet crepes stuffed with coconut, mawa and patali gur (or date palm jaggery) are a treat to savour and such a special part of my childhood. I remember a folk tale I grew up hearing that described the sounds of patishaptas cooking and I would dream of what these magical sweets tasted like.

So here's a special recipe for you - I hope you enjoy making these sweet treats just as much as you will enjoy eating them!
You can replace the date palm jaggery with sugar - but I suggest looking around for some patali gur because it is absolutely life changing.


SERVES
4-6

INGREDIENTS:

For the batter:

1/2 cup Rice Flour
1 cup All Purpose Flour
1/4 cup Semolina (Sooji/ Rava)
1/4 tsp Salt
1/4 cup Sugar
3 tbsp Ghee
2 cups Milk

For the filling:

1 cup grated Coconut
1/2 cup grated Date Palm Jaggery (Patali Gur)
3 Green Cardamom (grinded)
3/4 cup Mawa or Khoya (Dried Milk)
1/3 cup Milk
1 tbsp Ghee (for making patishapta)

METHOD:

For the filling:

Add ghee to a pan and heat on low flame until it melts.

Add grated coconut and fry until there's a nice nutty aroma.

Add the date palm jaggery and stir until combined.

Add the mawa or khoya and mix for 4-5 minutes until combined.

Add milk and green cardamom powder to the mixture and stir on low flame until combined.

Take off heat and let it cool.

Once the mixture is at room temperature, divide into equal pieces and roll into log/ cylindrical shape.

For the batter:

Add rice flour, all purpose flour, semolina, salt and sugar to a bowl. Mix to combine all the dry ingredients.

Slowly pour in the milk while stirring and incorporating it into the mixture.

Once it forms a smooth, lump free batter, set it aside to rest for at least an hour.

Making Patishapta:

On a non stick pan on a low flame, coat the pan with ghee.

Take a ladle full of the batter, pour onto the pan and swirl it around into a circular shape.

Once the batter begins to turn golden brown, place a cylindrical filling on one side and slowly roll up with a spatula until you reach the end.

Hold the folded end on the pan for 2-3 seconds to seal the patishapta.

You can enjoy patishaptas hot off the stove or cool in the fridge before serving!

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