Patishapta (A Bengali Dessert, rice flour pancakes with coconut and khoya filling

• Baking & Spices

  • 1/4 cup All purpose flour/maida
  • 1 powder pinch Cardamom
  • 1/2 cup Semolina/suji
  • 1/4 cup Sugar
  • 1 Sugar

• Oils & Vinegars

  • 1 Ghee/oil - to brush tawa/pan

• Nuts & Seeds

  • 1 Almonds/pistachios

• Dairy

  • 1 1/2 cup Milk

• Other

  • Crushed Khoya/mawa - 1 cup

Found on thefoodkiosk.org

Description

Ingredients

• All purpose flour/maida - ¼ cup
• Atop chaal/Arwa chawal/Parboiled rice - 1 cup approx.
• Sugar - ¼ cup
• Semolina/Suji - ½ cup
• Milk - ⅔ or as required to prepare a smooth batter
• For the filling: Grated coconut - 1 cup
• Crushed Khoya/mawa - 1 cup
• Sugar - ½ cup or as required
• Milk 1½ cup
• Cardamom powder - a pinch
• Ghee/oil - to brush tawa/pan
• Almonds/Pistachios - to garnish

Directions

• Soak the rice in water overnight.
• In the morning drain out water and make a smooth paste out of the rice in a blender.
• Now in a mixing bowl, add the rice paste, all purpose flour, semolina.
• Pouring in milk little by little, keep mixing until you get a smooth batter without lumps.
• Use a hand whisk for this process.
• Once batter is ready, keep aside.
• Meanwhile, make the filling. Take a heavy bottomed non stick pan and keep on low medium flame.
• When hot, add the grated coconut and toast well. If you wish you can smear the pan with ghee. This is optional.
• Now, add in khoya/mawa. And stir well, the khoya will start melting and get combined with coconut.
• Just then add sugar and mix.
• As soon as you see the sugar starts caramelizing or changing color, add the milk.
• Now mix well using spatula and wait till milk reduces fully.
• When the milk reduces fully and mixture starts leaving sides, add cardamom powder, mix and switch off the flame.
• Let the filling cool, keep aside.
• When you are ready with the batter and filling, take a flat tawa/pan and brush oil. Keep the flame on medium.
• Now use a round shaped spatula and take batter with it. Once the tawa is hot, pour the batter slowly using the round hollow spatula.
• Now spread the batter with the back of spatula and try to make it round. Preferably make an elongated circle so that it can be rolled perfectly. You can also make it round if you want. Let it cook for a while, not more than 2 mins or when it is ready to leave the pan/tawa.
• Now add the filling as done in the image no. 6.
• When cooked, it will leave the pan and just then start rolling the patishapta.
• Your patishapta is ready.
• Ganish with dry fruits and serve.