Dessert: Patishapta Pitha

 Ingredients and Quantity (or Amount)

1.    Flour (250 grams)

2.    Rice powder or Cream of Wheat (200 grams)

3.    Sugar (200 grams)

4.    Date jaggery or molasses (Patali Gur) (200 grams)

5.    Half and Half (1 cup)

6.    Milk (1/2 litre)

7.    Cardamom powder (1/2 teaspoon)

8.    Coconut (1 medium sized) or frozen shredded coconut (300 grams)

9.    Oil or butter to fry (as needed)

Method:

Heat up a pan and add crushed coconut, half and half, date jaggery or molasses, cardamom and mix well and make a tight dough. Set this dough aside.

In another bowl mix rice powder or cream of wheat, flour, sugar and milk and make a liquid batter. Add a little water if needed. Heat up a non-stick frying pan and add oil or little butter.

Take on big spoon of batter and pour on the heated frying pan and spread it evenly across the entire area of the pan so that it is not very thick. Let it cook for 2 minutes. Spread some of the dough created earlier. Roll up the semi-hardened batter and make a crepe out of it. Press it down with spatula and flatten it as much as you can.

You can serve your patishapta pitha now.

 

My best friend - Supta Bhowmick. She loved my pithas. Rest-in-peace. 

© 2020 Sati Mukherjee. All Rights Reserved