Patishapta is like a pancake which is stuffed with sweet mixture of coconut, jaggery and sugar. It is a Bengali delicacy prepared to celebrate the last day of Poush month (14 January) which signifies the beginning of the crop harvesting festival.
Though the main ingredient is Rice flour but I have used it in lesser quantity. The purpose of using only half cup of rice flour is to prevent hardening of the batter in a very short time. Semolina (sooji) has been added to maintain the required quantity of mixture without compromising on the quality of the batter.
Serves: 12-14 Patishaptas, Preparation Time: 40 minutes
For crepes / outer shell:
1 cup Semolina (sooji)
1 cup Milk
1 cup Flour (maida)
1/2 cup Rice flour
4 tsp Sugar
Pinch of salt
1 cup Nolen gur (date jaggery)
2 tsp Cardamom powder
Heat date jaggery (nolen gur) in a vessel till it melts completely.
Grate the coconut. After this add grated coconut and milk.
Stir till the mixture becomes homogenous and sticky.
Now take it off the flame and add cardamom powder, raisins and chopped cashews, almonds.
Grease a non stick pan with a drop of ghee. Turn the heat to low flame. Now drop 2 tbsp of batter in the frying pan and swril the pan around to coat evenly and to make a round shape.
Allow the batter to set and cook untill it turns off white. Now put 2 tsp coconut stuffing around half-an-inch wide across the pancake and fold it like an omlette to make the Patishaptas.
And wait till the colour is off white or just a tinge of light brown as per your taste Remove it from the pan. Time to serve the Patishaptas hot or cold....as you like it!!!!