Bengal is famous for its wide variety of sweets but there are so many lesser known desserts that are not found in sweet shops (not even Bengal) for their low shelf life. Many desserts are made with khejur gur/date palm jaggery (a substitute of sugar but much better, which is available mostly during winter). That’s the reason, some of the desserts are more like “seasonal food” to us.
Patisapta pithe is one such sweet treat from Bengali Kitchen. If you’re interested in exploring foods around the world, you might already be aware of this- almost every culture has its own version of crepes. In my homeland, it’s this dish. Patisapta pithe is like a slightly thicker crepe with a sweet filling inside.
In my house patisapta pithe is made with 2 different types of fillings and I cannot choose my favorite! So I’m sharing both the recipes here to leave it to you guys. Let’s check out the recipe now.
Things you need
- 1 cup flour
- 1/4 cup semolina
- 1/2 rice flour
- 1 cup molasses/jaggery, 2 cup grated coconut, 6 tbsp powdered milk (for coconut Jaggery filling)
- 1.5 litre milk, 6 tbsp powdered milk, 3 tbsp semolina, 2 tbsp molasses/jaggery (for condensed milk filling)
- 1/2 litre milk
- 2 tbsp cooking oil/ghee
- Salt (a pinch)
- Boil 2 litre milk to make it thicker.
- Blend 1/2 cup molasses/Jaggery with splash of water.
- Mix 1 cup of flour, 1/2 cup of rice flour, 1/4 cup of semolina with 1/2 litre milk and molasses (as per taste) to make a medium consistency batter and let it rest for an hour. Keep in mind that semolina will absorb some of the moisture from the batter and make it thicker, which might need some adjustments while making the crepes. The tiniest pinch of salt can be added to batter.
- For coconut-Jaggery filling:
- Mix 1/2 cup of Jaggery with 2 cup of grated coconut on medium flame. Stir the mixture to prevent from sticking to the bottom of the pan. This will take 10-15 mins approx.
- When the melted jaggery makes a sticky consistency, sprinkle 6 tbsp of powdered milk. Take it off the heat and let it cool.
- Pinch of salt can be added to boost the flavor.
- For condensed milk filling:
- In a bowl take small amount of warm milk and mix it with 3 tbsp semolina and 6 tbsp milk powder.
- In a heavy bottom pan cook 1.5 litre milk on high flame. Stir frequently and scrape the bottom of the pan to prevent it from sticking to the bottom.
- When the boiling milk thickens up, pour the semolina mix in. It will start solidifying now. Turn off the heat and add 2 tbsp jaggery to this. Let the filling cool down.
- Once the filling is cooled down a little bit, divide it into equal portions and make sausage like shape.
- Brush oil/ghee on a non-stick pan and fry the crepes. Only one side is in touch with the pan and it’s not flipped. When the upper side looks almost cooked, add the filling and role it up. This entire drill is done on medium flame, otherwise the crepes will be burnt on one side and undercooked on the other!
Delicious patisapta pithe is ready to dig in!!
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