Patishapta pithe( Sweet crepes with coconut filling)

Patishapta:

In India every season relates to a celebration or festival. In Bengal, there is a very famous proverb " Baro masher Tero Parbon"(12 months with 13 festivals). In winter we can't forget Nalen Gurer Sandesh(sweets made of palm jaggery), Jai Nagrer Mowa and best of all Pithas. In Makar Sankranti Bengalis celebrate Poush Parbon which is well known time for making Pithas.

Pithas are primarily made from a batter of rice flour, sooji(semolina), which is shaped and optionally filled with sweet or savory ingredients. The pouch of Pithas is called Khol and fillings are called Pur. Sweet Pithas typically include sugar, jaggery, grated coconut and flavored using cardamom. Depending on the type of Pitha, it can be fried in oil or ghee or slow-roasted over a fire or steamed or baked and rolled over a hot plate.

In the rural village of Bengal, rice flour is made by pressing it in Dheki(wooden grinder). I watched my mom, aunt and grandma are making rice flour using the Shil-Nora(grinding stone/mortar pestle). Now rice flour is easily available in grocery stores. There are several types of Pithas, I don't have much culinary about Pithas, but able to make some. The fragrance of hot Pithas is awesome, though Pithas are tastes best when cold. Poush Sankranti without Pithas is unbelievable. Today's pick is Patishapta(sweet crepes with coconut filling).

Cuisine -Bengali
Dish- Dessert
Author - Usashi Mandal
Serving- 6
Preparation time - 40 minutes
Cooking time - 50 minutes

Ingredients:-

For the crepe:                                   For Pur/ filling

1/2 cup all-purpose flour                3 cups of grated coconut

1 cup of rice flour                          1 cup sugar/ jaggery

1/4 cup sooji(semolina)                  Cardamom powder

1 cup milk                                    

1 cup sugar/ jaggery

Water as needed

Ghee/ vegetable oil for frying

Method:-

Making Pur :

In a pan mix grated coconut, sugar/ jaggery, and milk. Cook in low flame until sticky and oil separate. Sprinkle cardamom powder and keep aside to cool.

Making crepes:

1. Mix all ingredients in a big bowl and slowly add milk, water, and sugar/jaggery.

2. Mix nicely to make a smooth batter, keep aside for 1 hour.

3. Heat a nonstick frying pan add 1 tsp of oil and wipe out with a paper towel.

4. Pour one ladle of batter and rotate the pan to spread it like a circle shape.

5. Wait for 2 minutes. Put the filling lengthwise in a side of the circle layer then roll it.

Take it out and serve it hot or cold.