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%patali gurer patishapta Recipe Debjanir Rannaghar

Patali Gurer Patishapta


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Description

Patali Gurer Patishapta, also known as Patishapta Pitha, is a renowned Winter delicacy in Bengal. This delectable treat consists of a thin pancake filled with a delightful blend of coconut and jaggery.


Ingredients

Units Scale

To make perfect Patishapta Batter

  • 150g All-Purpose Flour
  • 1 Tbsp. Rice Flour
  • 2 Tbsp. Semolina
  • 25g Patali Gur/ Date Palm Jaggery (this can be substituted with the same amount of Sugar)
  • 1.5 cup Water
  • 1/2 cup Milk (optional)

For the Pitha Stuffing:

  • 1.5 cup Grated Coconut
  • 1.5 cups Khoya/ Mawa/ Dried Whole Milk
  • 100g Patali Gur/ Date Palm Jaggery (this can be substituted with the same amount of Sugar)
  • 1 Tbsp. Ghee/ Clarified Butter ( for pan-frying)


Instructions

To make the batter for Patishapta

%Step by step Making of the Dough for Patishapta

  1. To prepare the batter for Patishapta, begin by combining 1.5 cups of water and Patali Gur/Date Palm Jaggery in a pan.
  2. Cook over medium heat until the Jaggery is completely dissolved.
  3. Turn off the heat, strain the Jaggery water, and set it aside.
  4. If you prefer, you can use sugar instead of Patali Gur/Date Palm Jaggery.
  5. In a deep bowl, sift together Rice Flour and All-Purpose Flour, and mix Semolina with All-Purpose Flour and Rice Flour.
  6. Gradually add the previously prepared Jaggery water to the flour mixture, ensuring a smooth and thick paste.
  7. If needed, you can add a small amount of milk to the mixture.
  8. It usually takes approximately 1 cup of Jaggery water and ½ cup of milk to create the batter.
  9. Cover the batter and let it stand for 30 minutes.

To make the Stuffing:

%step by step Making of the Stuffing for Patishapta

  1. Now, onto the stuffing. Cut the Jaggery and Khoya into small pieces and set them aside.
  2. In a non-stick frying pan, cook the freshly grated Coconut over medium heat for about 5 minutes or until the water content reduces. Then, add the Jaggery pieces and cook for another 5 minutes or until the Jaggery completely dissolves.
  3. If desired, you can use sugar instead of Jaggery, following the same steps.
  4. Fully incorporate the Coconut.
  5. Continue cooking over medium heat for approximately 5 minutes until the mixture thickens.
  6. It is essential to stir continuously during this stage.
  7. Turn off the heat and transfer the filling to a plate, allowing it to cool.

Making of Patishapta

%How to make Patishapta

 

  1. Now it is time to create the Crêpes.
  2. Take a spoon and give the batter a gentle stir.
  3. Next, take a Non-stick Pan/ Tawa and heat it thoroughly, then lightly grease the Pan with some Ghee.
  4. Take one ladleful of Batter and pour it into the center of the pan.
  5. Using the back of the ladle, spread the batter to form a Circular disk.
  6. Cover the pan with a lid and cook over low heat for about 30-40 seconds or until the Crêpe turns a golden brown color.
  7. There is no need to cook the Crêpe on the other side.
  8. Keep the heat low.
  9. Now, place 2 tablespoons of the filling on one side of the Crêpe lengthwise.
  10. Begin folding the Crêpe from the same side to roll it completely (as shown in the picture).
  11. Remove the Roll/ Patishapta from the Pan.
  12. Repeat the same process to prepare the remaining Patishapta.

Serving Suggestion:

  1. Serve Patali Gur-er Patishapta hot or at room temperature along with Nolen Gur or liquid Jaggery.

Notes

  • In West Bengal, Patali Gur can be found during the winter months, both locally and in specialty stores outside the region. Since it is a seasonal item, it can either be used immediately or stored in the refrigerator for year-round use.
  • To create a rice-free version of Patishapta, which is popular during Bhog, you can omit the rice flour altogether.
  • If you prefer a liquid Gur instead of solid Patali Gur, you can use Nolen Gur as a substitute. Just be sure to adjust the amount of water in the batter accordingly.
  • When using liquid Gur in the filling, it will require a longer cooking time to achieve the desired consistency.
  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Category: Sweet
  • Method: Cooking
  • Cuisine: Bengali

Nutrition

  • Serving Size: 12
  • Calories: 284
  • Sugar: 31.8g
  • Sodium: 564mg
  • Fat: 8.1g
  • Saturated Fat: 5.9g
  • Carbohydrates: 47.7g
  • Fiber: 1.4g
  • Protein: 5.7g
  • Cholesterol: 17mg
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