Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, patisapta (bengali dessert). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Patisapta (bengali dessert) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Patisapta (bengali dessert) is something that I’ve loved my entire life.
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. #yummyfoodinmytummy #dessert#wintersweet Warm and delicious dessert perfect for winter season, from the east indian cuisine. Patishapta pitha is one of the most popular bengali sweet delicacy.
To begin with this recipe, we must prepare a few components. You can have patisapta (bengali dessert) using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Patisapta (bengali dessert):
- Make ready 1 cup rice flour
- Take 1/2 cup maida
- Prepare 1/4 cup sooji Or rava
- Prepare 1 cup or 100 gms jaggery
- Prepare 1/2 cup sugar
- Prepare 1 cup dessicated coconut
- Take as required Oil or ghee to shallow fry the patisapta
- Prepare 1/4 cup chopped cashew
- Get 1/4 cup chopped kismis (optional)
In a patishapta we make a coconut filling inside the rice flour roll. See great recipes for Patisapta (bengali dessert) too! Patisapta is a very popular Bengali Pithe. Patisapta is normally sweet in taste but it can be made salted too.
Steps 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.
Patisapta is a delicious Bengali Pancake stuffed with Jaggery flavored Coconut. My Dida (Mom's mother) used to make Patishapta during winters! However, Dida's Patisapta was prepared with only. See great recipes for Patishapta, Patishapta (Bengali Traditional Dessert) too! This Bengali dish Patishapta is prepared with milk and refined flour malpua like a cheela, stuffed with mawa, coconut and dry fruit filling and is served like a roll.
So that’s going to wrap it up with this special food patisapta (bengali dessert) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget 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!
