Patishapta pithe is one of the most popular bengali sweet festive desserts. It is mainly prepared during “MAKAR SANKRANTI” in winter season. Traditionally, the pancake is made of rice flour and the filling is made of with coconut, khoya and date palm jaggery. The softness and moistness of the pancake and the sweet coconut filling inside makes it really divine.
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- Rice flour (Chal guro): 1/2 cup
- All purpose flour (Maida): 1cup
- Semolina (Suji): 2 tbsp
- Milk (Dudh): 1 cup
- Date palm jaggery: 3 tbsp (chopped)
- Sugar: 1 tbsp( you should add little amount because filling is already sweet)
- Water (to make right consistency, if necessary)
- Sunflower oil for frying
- Grated Coconut : 1 cup
- Khoya :1 1/2 cup( a generous amount of khoya makes the dish toothsome.)
- Date palm jaggery: 1/2 cup (to taste)
- First let’s make the batter for the pancake. Dissolve the jaggery in the warm milk or warm water. In a bowl, combine rice flour, all purpose flour, semolina, melted jaggery and sugar (in little amount) one by one. Whisk the mixture to get smooth batter. Rest it for 30 minutes.
- Now let’s prepare the coconut stuff. In a pan (kadhai), add jaggery into 2 cups of water and give it some time for melting.
- Now add grated coconut and mix it well.
- Next step- add khoya and keep on stirring until it turns little brown in texture and sticky. At this point, it should look like a pulp.
- Now heat a frying pan and spread 1 tsp oil or ghee over it using stem of an egg plant.
- Take a ladle full of batter and pour it on the Frying Pan. Use back side of the ladle and spread the batter evenly to make a round shape. You should do this quickly before the batter sets. Put the filling lengthwise at the center of the pancake.
- Fold the pancake and wait till it turns light brown.
- Your Pathishapta Pithe is ready.
- Never mind if you don’t have date palm jaggery around. You can use sugar instead of date palm jaggery.