Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, patisapta (bengali dessert). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Prepare The Perfect Dessert For Your Friends & Family This Season. Patishapta is one of the popular dessert related to Bengali Tradition. It's very tasty and popular dessert, has made with very simple ingredients available in your local market. A sweet flavor of coconut make it more delicious.
Patisapta (bengali dessert) is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Patisapta (bengali dessert) is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook patisapta (bengali dessert) using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Patisapta (bengali dessert):
- Make ready 1 cup rice flour
- Prepare 1/2 cup maida
- Get 1/4 cup sooji Or rava
- Get 1 cup or 100 gms jaggery
- Make ready 1/2 cup sugar
- Prepare 1 cup dessicated coconut
- Take as required Oil or ghee to shallow fry the patisapta
- Take 1/4 cup chopped cashew
- Take 1/4 cup chopped kismis (optional)
The process is divided into two main parts: Patishapta is a traditional Bengali sweet made during Sankranti or Poush Parbon as it is called in Bengal. It is very easy make and super delicious. Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home.
Steps to make Patisapta (bengali dessert):
- 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.
- 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.
- 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.
- 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.
- Store it in a refrigerator for 2-3 days for consumption.
Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home. Pamper your sweet tooth with this delectable Bengali delicacy Patishapta. It is a light crepe filled with coconut, mawa and jaggery stuffing, combined with chopped dry fruits to add that extra crunchiness to the dish. Watch and learn this quick recipe by Chef Sadaf and share your experience with us in the comment section below.
So that’s going to wrap this up with this exceptional food patisapta (bengali dessert) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
