Patishapta (Traditional Dessert)

Dear friends,

How are you all? Hope you all are fine! Today I am here to represent a traditional pancake like recipe. Before that would like to share with you few information related to this dish. This is a popular Bengali dessert. During mid- January, Poush month of the Bengali calendar ends. That day called the "Poush Sankranti". Considered to be a holy day so it is celebrated by most Hindus in India. As it is a celebration of new harvest, foods which have rice in it becomes the center point. This ritual is very prevalent in the Bangladeshi community too.

Ingredients:-

For outer part:-

1. All purpose flour- 1 cup.

2. Semolina- 1/2 cup.

3. Rice flour- 1/2 cup.

4. Milk- 2 cups.

5. Plam jaggery (nolen gur)- 4tbsp.

6. Ghee(clarified butter)- 3tbsp.

For filling:-

1. Coconut- 3cups.

2. Khoya kheer(Mawa)- 1/2 cup.(grated).

3. Date jaggery- 3/4 cup(grated).

4. Green cardamom powder- 1/2 tsp.

Preparation Method:-

For the outer-

Step 1- First, add rice flour in a bowl, mix it with 1/2 cup of water. Stir well for 2-3 minutes to mix it properly. Then add 1/2 cup of milk into it. Stir continuously so that there shouldn't be any lumps. Cover the bowl and set aside for 15 minutes.

Step 2- After 15 minutes, add all purpose flour in batches,more milk and stir continuously, then add semolina. Mix well.

Step 3- Need to stir continuously, now add 4tbsp of jaggery. Remember the batter shouldn't be too runny or too thick. The consistency of the batter should be medium. Once get the medium thick batter, set aside.

For the Filling:-

Step 1- Place a pan on medium flame. Add 2tbsp of clarified butter. Now add grated coconut. Saute for 2 minutes.

Step 2- Then add grated jaggery, mix well. Once jaggery will melted well add Mawa(grated khoya), mix nicely.

Step 3- Once all ingredients combine well with each other, sprinkle Cardamom powder. Mix well. Make sure filling shouldn't be too dry, moisture should be there. Turn off flame once get the proper texture.

Assembly:-

Step 1- Place a flat non-stick flat pan (tawa) on medium flame. Brush little clarified butter on its surface. Remove excess ghee if there is any with the help of a paper towel.

Step 2- With the help of a ladle, pour a thin layer of the mixture middle of the pan and spread it quickly in a circular way with the ladle.

Step 3- Once the rice pancake will start bubbling, place the filling in the lengthwise on side of the pancake.

Step 4- Roll the pancake and cook until light golden. Follow the same for the remaining batter and filling.

Step 5- Once get the texture transfer into a plate. Now it's ready to serve . You can serve it hot or cold. In both condition it will taste Great.

Comments

Last week's top

Rajasthani dessert - "Malai Ghewar"

image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...

Haleem

Dear friends, Today I am here to share with a famous delicacy of Hyderabad,' Haleem;' Before that, I would like to share with you the story related to the dish. It is believed that haleem is actually an Arabic delicacy. In Hyderabad, this delicacy was introduced by Nizam Mahbub Ali Khan. Later this dish became popular during the seventh Nizam(Mir Osman Ali Khan's) court. Haleem was first known as Harees. Sultan Saif Nawaz Jung Bahadur, an Arab chief, was among the seventh Nizam's palace aristocracy, universalized Haleem in Hyderabad. It is a sort of meat ragout and is cooked especially in Hyderabad during the month of Ramadan. In 1956 Aga Hussain Zabeth(Iranian founder) of Madina Hotel; was formally prefaced Hyderabadi haleem. Madina hotel is one of the earliest restaurants in Hyderabad. Madina hotel was unveiled by Mir Osman Ali Khan in 1956, after the restorat...

Mughlai Dessert- "Shahi Tukda"

Hello readers, Here I am today to present you the recipe of another famous Mughlai dessert "Shahi Tukda". Did you know friends how this dessert was invented? Let me tell you the story behind it. In 16th century when king 'Babur' and his Troupe were on one of their hunts, they stopped by river 'Nile' and the adjoining village to have some food. The ecstatic villagers called the local cook to cook a meal for the royalty. "Umm Ali" took some stale bread and with the help of some cream,milk,sugar and nuts whipped a dessert, which had the hungry guests licking their fingers. The bread pudding then travelled across Middle- East Asia and became a popular dish."Shahi Tukda" as the name suggests means 'Royal Dessert'. Hope you like the story behind the dessert! Ingredients:- 1. Full fat milk- 1.25 litres. 2. Condensed milk-100g. 3. Milk powder- 3 tbsp. 4. Mixed nuts- 1/2 cup( blanched & sliced cashews, Pistachios, almonds). 5. Nu...

Search This Blog