Jan 17, 2012

Patishapta (Maida and Moong Crepes with Kheer Filling)

     Festivals of India are keeping the diversity of Indian culture integrated. MAKAR SANKRANTI is also one of such festival. In Kolkata,  “Makar Sankaranti” is known also as “Poush Sankranti”, the harvesting festival and is also celebrated with sweets. I celebrated this festival with a bengali based sweet, that is my Hubby's favorite, called “Patishapta”.

    “Pitha” is usually prepared during “Poush Parbon”, when made or had with fresh date palm jaggery, the “Patishapta” evokes wonderful memories of childhood in every Bengalis. Those more so soft and moist and the colour was a perfect touch of very light brown. “Patishapta” is a home-made sweet, traditionally which has outer layer made of rice or wheat flour and an inner filling made of different savories like coconut filling or “Nalen Gurer Sandesh” (Date palm jeggary sweets). I make this different version which was outer layer made of maida and moong dal and inner filling made of “Nalun Gurer Sandesh (Date palm jeggary sweets)”.

    This recipe inherited from my Maternal Uncle’s house. Once upon a time they were one of the Zamindar family of Howrah district of Bengal. They were using this recipe to make ‘Patishapta’ generation after generation.
    By using the idea of my grandmother, I tried to recreate the same taste and memories in my own kitchens with inept hands.

Ingredients :

For the Crepes :

Maida : 4 cups
Moong dal : 1/2 cups
Sugar : 2 tbsp.
Milk to make a thin batter

For the pur / filling :

I used Date palm jaggery sweet : 10 pcs

For frying :

Ghee 3 tbsp
Sugar : 4 tbsp.

For gurnishing :

Cherry pieces : 4-5

Method :

Wash and soak moong dal in water overnight. Then make a paste.Keep aside.

Then take a bowl add maida, sugar and moong dal in the milk and mix to make a smooth dosa like batter without lumps.

Heat a little oil on a non stick tawa, drop 2 tablespoon of batter into the frying pan and swirl pan around to coat evenly and make a round crepe.
Allow batter to set and cook until crepe turns very light brown. I like to fry them on both sides.

Place some of the filling lengthwise in the middle of the crepe.

Roll the crepe on the filling from both sides to cover it.Remove from the tawa.

Heat ghee in an another non stick pan, fry all patisapta both side light golden brown. Lastly sparkle sugar on the patisapta.

Serve Patisapta gurnish with cherries & Njoy....

Sending this to Ramya's "ABC Series: DESSERTS" event, Vardhini's "Zesty Palette Series #3 - New "U" event, Nivedhanam's "Authentic Indian Sweets" event

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