Patishapta pithe with kheer
Hello friends! In my last post I have shared the recipe of a snacks i.e. vegetable chop, which is a small part of the winter season special delicacies of the bengali. Today I’m going to share the recipe of a special dessert called patishapta pithe.
Pithe is not just a single food item, it is the single word to describe a whole lot of dessert items of the Bengali. We celebrate the rice harvest festival on the last day of the Bengali month, Poush mash as POUSH SHANKRANTI, by making varieties of desserts using mainly rice flour, Patali gur i.e. dates palm jaggery and coconut along with some other ingredients.However, these desserts are enjoyed throughout the winter season and not just restricted to a single day. So, here I’m sharing the recipe of one of these pithe, patishapta.
Today I’ve made the patishapta using sugar as good quality patali is not easily available in Bangalore, where I currently stay, but to me, these desserts are more tasteful when made using patali. Many people make the filling using coconut, but in our house, patishapta is preferred with a kheer filling over coconut filling. So, I’ve made these using kheer filling.
For making the crepe batter:
All purpose flour or maida 3 + 3/4 of a cup
Sooji or rava 1 cup
Rice flour 3/4 of a cup
Salt 1 pinch
Sugar 2 cups or as per your taste or you can use patali gur if available
Enough milk to make the batter
( I have used a small cup for measuring the ingredients )
For making the filling ( kheer ):
Full fat milk 1 litter
Khoya 200 gm
Sugar1 cup or as per taste
Enough oil for making patishapta
- In a mixing bowl, take all the ingredients for making the crepe batter, except milk. Mix them properly to get an even mixture. Now add milk little by little with constant stirring untill the batter formed is neither too thick nor too thin. Now cover and let the batter rest for about 2 hours or so.
- For making the kheer, take the milk in a heavy bottomed saucepan and bring it to a boil at medium high flames. Reduce the flames to medium low and keep on boiling the milk with occasional stirring and scraping the solid milk from the sides and bottom of the pan, untill it has reduced to almost 1/3rd of the original volume.
- crumble the khoya and add it to the boiling milk, and keep on stirring untill the khoya melts into the milk. Keep on stirring and reducing the milk for another 1/2 an hour or untill the milk starts to solidify.
- at this point add the sugar and mix and stir well untill the sugar melts. By this time the milk has reduced to a point where it could be taken in clumps. Now switch off the flames and allow it to cool down.
- the whole process of making the kheer will take around 2 and 1/2 hours. The kheer can also be made without using the khoya, but it would be a more lengthier process. However, in earlier days, the kheer was generally made without using khoya.
- Now heat a frying pan at low flames. Once hot, apply a thin film of oil on it and drop in 1 and 1/2 a ladle full of batter. Tilt the pan a little from all sides such that, the batter spread evenly from all sides to form a thin circular crepe
- let the crepe cook for few seconds, and then place some kheer at one end of the crepe and fold it from this end to form a roll. Transfer the patishapta to a plate.
- this way make all the patishaptas and allow it to cool down before eating them because a cool patishapta is more tastier than the hot one.