Patishapta

Winters in India is associated with the harvesting season and is celebrated all through the country. In Bengal this harvesting festival is known as ‘Poush Parbon’. For a sweetlover (like me) this is the season for pithey and patishapta. Never a winter season went by without me savoring the patishapta – pithey. Special thanks to my ‘dida’ for that. Even when I was away from home she ensured she traveled in the crowded local train to hand over a box of such  delicacies to ensure i did not spend my winter afternoons without one of these.

Now the distance is too much and she misses sending them to me, so I decided to honor her sentiment and NOT pass my winter without a patishapta. I decided to make it myself! Huh! Agreed it may not be an easy task, but since December 09 I have made this sweet dish almost thrice and every time it was simply perfect and no ordeal at all. So I thought of publishing it in my blog along with this single snap of my first attempt of this mouth watering dessert.

Winters for Bongs should really not go without a bite of the ‘Patishapta’…

Ingredients:

For the crepes:

  • All purpose flour – 1/2 cup
  • Sooji/Semolina – little less than 1/2 cup
  • Sugar – to taste (1/2 cup approx or little more)
  • Cold milk – sufficient to make the batter smooth and free-flowing.
  • Oil – for frying

For the filling:

The different ways of making the filling is illustrated below:

  • Coconut, grated or powder or flakes – 1 cup
  • Sugar – to taste or 1/2 cup approx
  • Milk (if using coconut powder or flakes) – 1/2 cup

or

  • Coconut, grated or powder or flakes – 1 cup
  • Sugar – to taste or 1 tbsp
  • Condensed milk – 1/4th cup

or

  • Coconut, grated or powder or flakes – 1 cup
  • Jaggery or Gur – 1/3rd cup or to taste

or

  • Khoya – 1 cup
  • Jaggery or Gur – 1/3rd cup or to taste

Method:

  • In a pan on medium flame mix coconut, milk and sugar. If using condensed milk, reduce the amount of sugar and milk
  • Keep stirring continuously till the all moisture evaporates and it becomes sticky.  Check by taking a little of the mixture and rolling it on your palm. If it holds, then its ready.
  • Remove it from heat and allow it to cool.
  • Mix flour, sooji, sugar and milk thoroughly into a batter of dropping consistency. Do not add the milk all at once. Add it gradually as you mix to the desired consistency. Keep aside for 1-2 hours or more. Also add sugar gradually and taste it to ensure the batter is not too sweet.
  • Heat a pan and wipe it with 1-2 tsp of oil. Use a cotton ball to wipe uniformly.
  • Pour a ladle full of the batter, spread it evenly on the pan by lifting the pan and swirling it in a circular motion. Do it quick before the batter sets in. Cook the batter for 30-40 secs approx, ensure that it does not get too brown.
  • Place 1-2 tsp of the filling lengthwise on one side of the crepe and roll it over to the other end.
  • Remove from the pan onto a plate
  • While serving you may drizzle the patishapta with some condensed milk , though this is optional.

Note:

  • Do not add excess sugar to the batter or else the crepe might stick to the pan while frying. When ready to fry, add a drop of the batter in the pan and test if it sticks or not. If it comes out smooth you can add little more sugar (if required). I generally add less sugar,  as the crepe need not essentially be sweet and then add more in small amounts if required before frying.
  • Also the batter should not be thick, if so then add more milk before frying and mix well.
  • The crepes should be thin, only then will it remain soft even when cold
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