Patishapta Pitha is a famous sweet recipe among Bengali sweets. It is a sweet item. Patishapta pitha is known for its creamy kheer and soft outer roll. It is a popular pitha or dessert that is made during the winter..Enjoy the recipe...
Ingredients:
• For stuffing
• 3 cups Grated Coconut
• 1 tbsp Khoya
• 1 cup Sugar/ Date Palm Jaggery
•
• For batter
• 3 cups All-Purpose Flour
• 1 tbsp Condensed Milk
• ½ cup Semolina
• ¼ cup Rice Flour
• 4 cups Milk
• Ghee to fry
How to make Pati Sapta:
• Take a pan and add grated coconut and sugar to it. Mash the coconut and mix it
properly until the mixture becomes a little moist.
• Now turn on the flame and put khoya in the pan. Keep on stirring until the mixture
turns a light brown and becomes sticky. Now turn off the flame and remove the pan.
• To make batter, add all-purpose flour, semolina, fine rice flour in a vessel and
mix them.
• Occasionally add milk to make the consistency of the batter a little thin and
smooth.
• Heat a frying pan and smear a little oil/ghee on it.
• Take a ladle full of batter and pour it on the frying pan. Evenly distribute the
batter in a circle.
• When one side is cooked, flip over and put the stuffing lengthwise at the centre of
the circle.
• Fold and let it cook until it turns a little brown in color. Put off the flame.
• Take it out, dash a tbsp of condensed milk on it.
• Pati Sapta is ready to serve.
Ingredients:
• For stuffing
• 3 cups Grated Coconut
• 1 tbsp Khoya
• 1 cup Sugar/ Date Palm Jaggery
•
• For batter
• 3 cups All-Purpose Flour
• 1 tbsp Condensed Milk
• ½ cup Semolina
• ¼ cup Rice Flour
• 4 cups Milk
• Ghee to fry
How to make Pati Sapta:
• Take a pan and add grated coconut and sugar to it. Mash the coconut and mix it
properly until the mixture becomes a little moist.
• Now turn on the flame and put khoya in the pan. Keep on stirring until the mixture
turns a light brown and becomes sticky. Now turn off the flame and remove the pan.
• To make batter, add all-purpose flour, semolina, fine rice flour in a vessel and
mix them.
• Occasionally add milk to make the consistency of the batter a little thin and
smooth.
• Heat a frying pan and smear a little oil/ghee on it.
• Take a ladle full of batter and pour it on the frying pan. Evenly distribute the
batter in a circle.
• When one side is cooked, flip over and put the stuffing lengthwise at the centre of
the circle.
• Fold and let it cook until it turns a little brown in color. Put off the flame.
• Take it out, dash a tbsp of condensed milk on it.
• Pati Sapta is ready to serve.
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