Easy way to Cook Patisapta (bengali dessert) Yummy

Patisapta (bengali dessert). Patisapta:- Patishapta is a popular & traditional Bengali dessert. Thin crepes made with refined flour, rice flour and semolina. Learn how to make Patishapta – a type of Bengali crepe stuffed with a filling made with Nolen gur, or Jaggery.

Patisapta (bengali dessert) It is mainly prepared during "MAKAR SANKRANTI" in the winter season. The Patishapta Recipe Song has Bengali Aunty Sawan Dutta swinging away to a delicious jazz recipe song for a winter favourite – the Patishapta Pitha. People Of Bengal Usually Make This In Poush Parbon. Food preparation Patisapta (bengali dessert) is an enjoyable thing, furthermore it ends up being much more unique worth if you cook it on your own. By utilizing the adhering to 9 ingredients, you can start cooking 5 steps. observe the adhering to area for you to begin cooking promptly.

Composition Patisapta (bengali dessert)

  1. Provide 1 cup – rice flour.
  2. Provide 1/2 cup of maida.
  3. It’s 1/4 cup of sooji Or rava.
  4. Need 1 cup of or 100 gms jaggery.
  5. Provide 1/2 cup sugar.
  6. It’s 1 cup – dessicated coconut.
  7. Prepare as required Oil or ghee to shallow fry the patisapta.
  8. Give 1/4 cup for chopped cashew.
  9. Require 1/4 cup of chopped kismis (optional).

The Stuffing Used In Patishapta Makes Its Taste. We Use Varity Of Stuffing Which Includes Coconut, Khoya Kheer. About Patishapta Recipe: A traditional pancake like recipe, Patishapta is a popular Bengali dessert. The festival of rice harvest in Bengal, 'poush sankranti' is celebrated.

Patisapta (bengali dessert) how to cook

  1. To prepare the outer layer: First prepare the jaggery mixture, mix jaggery with 2 cups of water and boil until jaggery is dissolved completely, now allow it to come to room temperature..
  2. To prepare the batter in a mixing bowl, add rice flour, maida, rava and mix well. Now add jaggery mix gradually and mix well to ensure no lumps are there. Cover it and keep it for 30 minutes to 1 hour to set. If required you can add little water to the batter after one hour. Make sure the batter shouldn't be too thick or too thin, consistency will be like dosa batter..
  3. For inner filling preparation: In a kadhai add 1 tsp ghee, switch on the flame, now add desiccated coconut and stir on low flame. Now add sugar and mix well. Add 1/4 cup water and keep on low to medium flame. Stir Occasionally and now add chopped dry fruits (cashew and kismis), mix well. Switch off the flame once the water is completely absorbed and the mixture is dried. Keep aside for cooling down..
  4. Now heat a flat nonstick pan or tawa. Using a brush apply oil or ghee. Now take a small amount of batter using a spoon. Spread on the pan like how we prepare dosa (but small size), once half cooked, add a little portion of coconut filling at one side towards the edge, now slowly and carefully roll it like a wrap. Shallow fry both the sides and take it out. Repeat the same process to prepare the remaining patisaptas..
  5. Store it in a refrigerator for 2-3 days for consumption..

Patishapta is one of the Bengali sweets that is in highly in demand on all the traditional occasions. In a patishapta we make a coconut filling inside the rice flour roll. I am a Chef by Profession. Please do Like, Share & Subscribe to my channel. #patisapta_pitha #nababarsha_recipe. This Bengali dish Patishapta is prepared with milk and refined flour malpua like a cheela, stuffed with mawa, coconut and dry fruit filling and is served like a roll.

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