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Tuesday, January 14, 2014

Pati-Shapta

Today folks back home in Kolkata is celebrating Makar Sankranti a festival of harvest. The houses fill with the smell of guur (jaggery), fresh grated coconuts and rice. They also contend it is very cold there (ahem 55F is not cold it’s summer temp). I wanted to recreate the same magic and made some pithes. Among all the varieties I make this is our families favorite. I had posted the recipe before, but let me consolidate it here with better pictures and video steps.

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Ingredients For Filling / Pur

  • 1 lb. grated coconut
  • 1 lb. khoya/concentrated milk solids (an alternative to khoya is a cup of milk powder)
  • 3/4th cup khejur gur (date palm jaggery)

Procedure Of making Pur

In a large mixing bowl mix all the above ingredients thoroughly and check the sweetness. Adjust according to your taste. In a pan, cook the coconut mixture on a low flame till the mixture comes together and leaves the sides of the pan. You need to stir continuously to avoid the mixture from sticking to the base of the pan. Allow the mixture to cool down. Your filling is ready to use.

Ingredients For Crêpe

  • 2 cups Maida / all-purpose flour
  • 1/2 cup semolina
  • 1/2 cup rice flour
  • 2,3 tbsp. of powdered sugar
  • 3-4 cups of cold milk
  • Ghee (clarified butter) for later use during frying

Make The Batter

Mix all dry ingredients together and slowly add milk to make an uniform batter. Mix well and make sure that no lump is formed. The batter will be little thinner than pancake batter.

Getting it all together

Heat a non-stick skillet or tawa and evenly spread a teaspoon of ghee/clarified butter. Sprinkle some water over it and when the water starts to sizzle, wipe off the ghee with a kitchen towel. You need to repeat this step before making each patishapta but use just few drops of ghee instead of a spoon full.

Pour a ladle full of batter on the tawa and with the back of the ladle spread it in a circle like making dosa. Cook it on low flame for 2-3 minutes. Put a spoon full of filling on one side and then roll it like a crepe. Step by step guide is below, click to enlarge.

 

You can have it, as it is, or spread 1 or 2 spoon of sweet condensed milk or liquid jaggery over it. Serve it hot.

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