PATISHAPTA MARTINI

Hi all🙋🏻,

Let’s welcome winter with this dessert called PATISHAPTA OR PITHE POULI.

PATISHAPTA… This Bongo dessert itself indicates that winter has arrived and so the harvesting of winter crops has started too including nolen gur or jaggery. Although nolen gur is available nowadays throughout the year but the rice flour you cannot get as fresh as of now which you get 😄. For this flour, have waited the whole year to make this and give you all this fantastic blog of PATISHAPTA. To be very true… Although I make and enjoy all types of worldwide desserts but am religiously THE JABRA FAN OF INDIAN DESSERTS ESPECIALLY THE BENGALI MISHTI❤️.

In my prior blogs too have mentioned that I am born and brought up in KOLKATA- THE LAND OF MOST DIVINE DESSERTS☺️ and so have relished them in abundance. Have so many memories with this divine dessert☺️. Our nearest neighbor… She always used to give this during MAKAR SANKRANTI or POUSH PARBON.

Actually these frankies are rice crepes stuffed with nolen jaggery, dessicated coconut and khoya. You can eat them hot or cold, as it is or with some drizzled rabri. I have made khoya and rabri both at home because I don’t like store-bought khoya.

Now have a look into the recipe which yields 10 PATISHAPTAS:

INGREDIENTS:

FOR STUFFING:

1 cup dessicated coconut

1/2 cup to 3/4 cup crushed jaggery… It’s not necessary to use nolen ones. You can use what you get easily.

1 cup khoya

1/2 tsp cardamom powder

FOR CREPES:

1 cup powder of Atop chaal or parboiled rice

6 tbsp APF or maida

5 tbsp semolina

1/2 tsp cardamom powder

3/4 cup to 1 cup milk approximately to make the batter. This you can adjust. Your batter should be of dripping consistency or it should cover the back side of your spoon.

3-4 tsp of ghee or clarified butter.. If not available, use any white oil.

METHOD:

FOR STUFFING:

Place a non stick pan on the gas stove. Add coconut and dry roast for 2-3 minutes at medium low heat.

Now add jaggery and minimise the flame at lowest. Keep on stirring and gradually jaggery will melt.

Add khoya and mix all until all comes together and you get an even paste of the mixture. Here you can see the water droplets on the sides of the pan. These are melted jaggery. As soon as they disappear, take the mixture out in a plate. Let it cool.

FOR CREPES:

Take all the ingredients of crepes as mentioned above except milk in a bowl.

Now start addind milk and keep on mixing until it is totally lump free and the consistency should be as mentioned above.

Heat a non stick pan at medium high flame. Dip a very small piece of tissue paper into a ghee and just rub the pan with it.

Now take a ladleful of batter and pour at the centre of the pan. Spread the batter with the same ladle and give a round shape. As you can see the side has started leaving the pan, just flip it and cook the other side too at the same flame. When both the sides are cooked, just flip it again and let it comes to the initial stage.

Now increase the flame at medium high and take about 2-3 tbsp of jaggery mix in your palm and give a shape of elongated pattie. Place it at the nearest edge of the crepe.

Now finally fold as a roll and press a little. Repeat the same for remaining batter and mixture.

Now it’s serving time. Just enjoy it hot or cold or cut into pieces and drizzle some chilled rabri and sprinkled dry fruits.

I surprised my guests with PATISHAPTA MARTINI!!!!😍😍

CHEERS AND KEEP COOKING 👍🏻

PATISHAPTA

https://vinitaskitchen.wordpress.com/2016/11/05/patishapta/

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