- Pancake or Crepe: All purpose flour: 2 cups Rice flour : 1/2 cup Semolina: 1/4 cup Milk: 2-3 cups (consistency should be like a light liquidy batter) Sugar: 1/2 cup (depends on the sweetness preferred) Stuffing: Grated coconut: 3 cups Dates Jaggery : 1 cup Khoya: 1/2 cup Ghee for frying Preparation of Pancake or Crepe: Mix both the flours, Semolina with milk & sugar. Add milk gradually until it becomes a smooth liquidy batter without any lumps. Incubate for 1-2 hours. Preparation of coconut stuffing: Break the dates jaggery in small pieces & soak it in little water to make it semi liquid. Heat a heavy bottom Kadai on gas stove and add grated coconut & keep stirring. Once the coconut is softened & oil is coming out add the semi liquid jaggery & keep stirring. Mix the coconut & jaggery well and when it becomes sticky, add khoya & mix well. Keep stirring the whole mixture in low to medium flame till it becomes a soft sticky mixture. At this point taste the sweetness of the stuffing & add sugar or little more jaggery if needed. Keep the stuffing aside for 15-30 minutes to cool down. Final step: Check the batter consistency, add little milk if required to make it liquidy. Smear some ghee on a non-stick tawa or frying pan & let it heat for a minute. Pour a ladle full of batter on the centre of the pan on the ghee layer & spread as a thin round layer using the ladle. Try to keep it as thin as possible. Once little bubbles are formed & upon cooking, place some coconut filling on one side of the elongated pancake/ crepe. Roll the crepe to wrap the filling & press lightly to ensure the crepe is tightly packed & filling is not coming out. Finally the Patishapta is ready to go on a serving plate. It can be served both cool & warm. Some people drizzle liquid jaggery or top with liquid condensed milk or kheer.
Indian sweet pancake or crepe filled with grated coconut & dates jaggery is traditionally known as “Patishapta” in Bengali cuisine. It is prepared during Makar or Poush Sankranti. Dates jaggery is a special type of jaggery only available in winter months. This Pitha or sweet is common in Eastern states of India like West Bengal, Oddisa, Assam etc. and in Bangladesh. I’m sharing this traditional age old recipe learnt from my grandmother & passing on to the next generation to keep it alive.
Indian sweet Pancake stuffed with coconut
#myrecipe
#sweets
#FoodismRepublicRewind
By Subarna Saha
Feb, 4th
663
Servings
10 persons
Cook Time
1 hr
Ingredients
0 - 2
Ingredients
- Rice flour, All purpose flour, Semolina, Milk
- Coconut, Dates Jaggery, Sugar, Ghee, Khoya
Instructions
Notes/Tips
1. The batter should not be too sweet, then it will be difficult to spread & the Patishapta will not come out properly from the pan while frying. 2. For this reason it’s better to make with sugar rather than Jaggery. 3. Ratio of both flours should me maintained; more rice flour will make the crepe’s hard. 4. The coconut filling should be tight & sticky so it doesn’t come out from the crape while frying. 5. Try to keep the crepe as thin as possible for best & tasty Patishaptas.
