Patishapta Pitha Recipe: Step-by-Step Guide
Discover the art of making Patishapta Pitha with our step-by-step guide, bringing this traditional Bengali delicacy to your kitchen.
Patishapta Pitha is a very famous Bengali delicacy. It is made up mostly of rice flour and semolina. The filling consists, of coconut and jaggery concoctions, which are sweet and have a soft consistency. Here’s a detailed recipe for Bengali’s favorite dessert Patishapta Pitha, make sure to try this out!
Servings
6 minutes
Preparing Time
60 minutes
Cooking Time
30 minutes
Calories
609 kcal
INGREDIENTS
75g of semolina
75g of rice flour
150g of plain flour
400ml of milk
50ml of water
1/8 tsp salt
2 tbsp of sugar
DIRECTION
- Prep The Batter
Mix the dry ingredients (Semolina, flour) mix well. After that's well-mixed add milk and water, with the salt and sugar, and keep wishing until you get a smooth lump-free batter. Keep the batter aside for at least an hour to rest.
- The Pitha Filling
Boil cardamom, cinnamon, and bay leaves with 500 ml of water. Add the shredded coconut and keep stirring until the water is well mixed the filling is sticky and soft leaving no water behind. As it's done, set the heat off and keep it aside.<br><br>Add the jaggery and coconut mixture to a pan and stir until well combined to finish the filling.
- Patishapta
Take a well-heated pan, brush it with ghee, add some of the flour batter, and cook till it's golden crispy. Add the jaggery coconut filling to this and fold the edges to form a vertical roll shape. Fill it over, cook for a minute and it's ready to enjoy!
NOTES
Keep stirring when you add the jaggery to the coconut mixture.
You can add some pistachios and rose petals to leave the plating of the dish.
Make sure you let the liquid batter rest to give it a runny and thick consistency, leaving you with the perfect thin and crispy outer Patishapta layer.
Also Read: Delicious Thiruvathirai Kali: A Step-by-Step Recipe
