Today we have a guest in Traditionally Modern Food, Aruna Panangipally from Aharam. Aruna is not new to TMF, remember Custard Powder Halwa that’s for her lovely blog. First time I am having a guest in my space and I am so happy its Aruna.
Aruna has a lot of knowledge about various Indian and international cusinines. The moment I knew Aruna is going to give a guest post, I knew I would get a different dish for guest post but this Patishapta is a sweet surprise for me.
Aruna mailed me with a list of few recipes namely, two Maharstarian dishes, one Bengali dish, two Andhra dishes and one Sindhi dish and asked me to choose one. Out of 6 recipes she mentioned, I had tried and tasted only 2 recipes:-) Selfish me wanted all the recipes but I told Aruna I love sweet any recipes is ok for me.
After receiving the Patishapta recipe I was happy that she gave me a sweet I haven’t tasted before 🙂
Thanks Aruna for a lipsmacking sweet. I can continue writing about Aruna but Patishapta recipe is waiting:-)
Let’s here from Aruna:-)
There are some people with whom there is an instant connect. Vidya is one such person for me. I have come to love Vidya’s style of recipes; simple, healthy and traditional. Her no-fuss cooking style suits my working woman lifestyle while her focus on keeping food healthy helps with my constant battle with the bulge. J
I am truly honoured and excited to do this guest post for Vidya. She made this fabulous Custard Powder Halwa as a guest post for me and this is my chance to reciprocate her generosity.
When I was talking to Vidya about what she would like, she mentioned that she loves sweets and left the choice up to me. I needed a sweet that befitted the sweet person that Vidya is and so I thought of Patishapta.
Patishapta is a traditional Bengali sweet made during Sankranti or (Poush Parbon as it is called in Bengal). It is very easy make and super delicious. Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home. You could also use regular jaggery or just Sugar. If you want to make it creamy, just use sweetened condensed milk. As you can see, you are spoilt for choice. J
I added a bit more sweet to it by using a drizzle of sweetened condensed milk at the end.
Here is hoping you like it!
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Makes: 6 to 8
Ingredients for the Filling
- Fresh Grated Coconut or Desiccated Coconut – 2 Cups
- Grated Palm Jaggery or Sugar – 3/4 Cup
- Crumbled Khoya or Mava – ½ Cup
Ingredients for Pancake Batter
- Maida or All Purpose Flour – 2 Cups
- Rice Flour – 2 tbsp
- Rava or Semolina – ¼ cup
- Sugar – 3 tbsp
- Milk – 3 to 3.5 Cups
- Oil – 2 to 3 tbsp
- Sweetened Condensed Milk – 4 tbsp
- Milk – 2 tbsp
Method to Make the Filling
- Mix the grated coconut, jaggery, and mava together.
- Place them in a heavy-bottomed pan or Kadhai.
- On low to medium heat, cook the ingredients till the jaggery melts and the mix becomes sticky.
- Turn off the heat.
- Set aside.
Method to Make the Pancake Batter
- Dissolve the sugar in 2 cups of milk.
- Mix together the maida, rava, and rice flour.
- Add the sweetened milk and mix well to form a smooth, lump-free batter.
- Now add the rest of the milk slowly to create a batter of pourable consistency.
Method to Make Patishapta
- Over medium flame, heat a tava or a pan.
- Spread a few drops of oil.
- Pour about ½ cup of batter and let it spread by itself into a circle.
- When the edges start to brown, turn the heat to low.
- Place about 1.5 tbsps of the filling in the centre of the pancake in the shape of a thin long tube.
- Fold over the edges.
- Let it Patishapta cook for a minute or so.
- Repeat steps 2 to 7 to make other Patishaptas.
Serving the Patishapta
- Just before serving the Patishapta, mix the sweetened condensed milk and regular milk together.
- Over low flame, heat the mix till warm.
- In a plate, place one Patishapta.
- Drizzle 1 tablespoon of warmed condensed milk over the Patishapta.
- Take a bite, close your eyes and savour the taste!
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