Patishapta is one of the most popular Bengali dessert among many. My grandmother usually cook these tasty sweet in Makar Sankranti which is a Hindu festival celebrated in almost all parts of India, Nepal and Bangladesh in many cultural forms. It is a harvest festival that falls on the Magh month of the Nepali calendar. So friend i am going to show you dish from my Grand Mather’s kitchen.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 servings
For the batter:
- Refined flour(maida) – 1 cup
- Sooji / semolina – 1 cup
- Milk – 1 cup
- Sugar – 2 or 3 tsp
- salt – 1/2 tsp (Optional)
- Oil to cook the patishapta
For the filling:
- Fresh Coconut grated – 2 cup
- Sugar -1cup
- Cashew nuts – 1 tbsp
- Raisins – 1 tbsp
- Cardamom – 7 to 8
For the filling:
- Heat a pan, then add grated coconut, sugar and stir , saute the coconut on a low flame for 3 to 4 minutes.
- After sugar melted and coconut became soft than add Cashew, Raisins, cardamon powder and mix well.
- Once this mixture become brown then our coconut mixture is ready for Patishapta Filling.
For the patishapta:
- Take refined flour in any big bowl. Add semolina, sugar, salt and milk into it and make a smooth batter.But mix it carefully not making any lumps.
- Keep the batter aside for 10 minutes.
- Take a non-stick flat pan or tava. Put a little oil.
- Now take 2 to 3 tbsp batter and spread it over the tawa and spread the mix on the pan till it makes a circular shape.
- Now put the filling as per your pathshapta size or taste wise at the center of it and roll it.
- Then press it gently with the spatula to give it a shape of a Frankie or roll.
- Now your patishapta is ready to serve .
- Serve warm or cold any ways this patishapta will be tasty.