Bengali Patishapta Pitha

Patishapta Pitha 

Pati Shapta is a popular Bengali dessert that is often prepared during the festival of Poush Parbon, which marks the end of the Bengali month of Poush. The word "Pati" refers to thin crepes or pancakes, and "Shapta" means filled. Pati Shapta Pitha is essentially thin crepes filled with a mixture of khoya (reduced milk), coconut, jaggery, and sometimes khurchan (mawa). The filled crepes are then rolled and served.

Here's a basic recipe for making Pati Shapta Pitha:

Ingredients:

• For the crepes:

  • 1 cup all-purpose flour
  • 1 cup rice flour
  • 1 cup milk
  • 1/2 cup water
  • A pinch of salt
  • Ghee (clarified butter) for frying

• For the filling:

  • 1 cup khoya (reduced milk)
  • 1/2 cup grated coconut
  • 1/2 cup jaggery / sugar (grated or finely chopped)
  • A pinch of cardamom powder
  • Chopped nuts (optional)

Instructions for how to make :

1. In a bowl, mix the all-purpose flour, rice flour, milk, water, and a pinch of salt to make a smooth batter. The consistency should be similar to that of dosa batter.

2. Heat a non-stick pan and spread a little ghee on it. Pour a ladleful of batter and spread it into a thin crepe. Cook until the edges start to lift, and the bottom is golden brown. Flip and cook the other side.

3. Repeat this process to make thin crepes and set them aside.

4. For the filling, heat khoya in a pan until it becomes soft. Add grated coconut, jaggery / sugar, and cardamom powder. Mix well and cook until the jaggery melts and the mixture thickens. Add chopped nuts if using.

5. Take a spoonful of the filling and spread it on one side of the crepe. Roll the crepe with the filling inside.

6. Repeat the process for the remaining crepes.