Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, patisapta (bengali dessert). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Learn how to make Patishapta - a type of Bengali crepe stuffed with a filling made with Nolen gur, or Jaggery. Rice flour All purpose flour Sugar Salt. ABOUT THE CHANNEL: Mayer Rannaghor is a Bengali phrase which means mom's kitchen.
Patisapta (bengali dessert) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Patisapta (bengali dessert) is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook patisapta (bengali dessert) using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Patisapta (bengali dessert):
- Make ready 1 cup rice flour
- Make ready 1/2 cup maida
- Make ready 1/4 cup sooji Or rava
- Take 1 cup or 100 gms jaggery
- Make ready 1/2 cup sugar
- Take 1 cup dessicated coconut
- Prepare as required Oil or ghee to shallow fry the patisapta
- Prepare 1/4 cup chopped cashew
- Get 1/4 cup chopped kismis (optional)
The Patishapta Recipe Song has Bengali Aunty Sawan Dutta swinging away to a delicious jazz recipe song for a winter favourite - the Patishapta Pitha. Here is most popular Bengali Pitha Recipe Patishapta. Patishapta Pitha is very popular authentic Bengali Sweet dish. Bengali sweet - PATISHAPTA PITHA !!
Instructions to make Patisapta (bengali dessert):
- To prepare the outer layer: First prepare the jaggery mixture, mix jaggery with 2 cups of water and boil until jaggery is dissolved completely, now allow it to come to room temperature.
- To prepare the batter in a mixing bowl, add rice flour, maida, rava and mix well. Now add jaggery mix gradually and mix well to ensure no lumps are there. Cover it and keep it for 30 minutes to 1 hour to set. If required you can add little water to the batter after one hour. Make sure the batter shouldn't be too thick or too thin, consistency will be like dosa batter.
- For inner filling preparation: In a kadhai add 1 tsp ghee, switch on the flame, now add desiccated coconut and stir on low flame. Now add sugar and mix well. Add 1/4 cup water and keep on low to medium flame. Stir Occasionally and now add chopped dry fruits (cashew and kismis), mix well. Switch off the flame once the water is completely absorbed and the mixture is dried. Keep aside for cooling down.
- Now heat a flat nonstick pan or tawa. Using a brush apply oil or ghee. Now take a small amount of batter using a spoon. Spread on the pan like how we prepare dosa (but small size), once half cooked, add a little portion of coconut filling at one side towards the edge, now slowly and carefully roll it like a wrap. Shallow fry both the sides and take it out. Repeat the same process to prepare the remaining patisaptas.
- Store it in a refrigerator for 2-3 days for consumption.
Patishapta is one of the Bengali sweets that is in highly in demand on all the traditional occasions. In a patishapta we make a coconut filling inside the rice flour roll. Winter is a Bengali's favourite season. And what would winters in Bengal be without all Step iii—make the patishapta. Patisapta - a very old Bengali traditional sweet dish.
So that’s going to wrap it up for this special food patisapta (bengali dessert) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
