Patishapta

The only thing I like better than talking about food is eating ~ John Walters

This recipe is a typical Makar Sankranti dish. The festival of harvest, also known as Poush Sankranti in Bengal, Lohri in Punjab, Bihu in Assam, Pongal in Tamil Nadu and known by various other names in the other various parts of the country. This festival is a celebration to the harvesting of the crops of the winter season.

This is a very common recipe, cooked at every Bengali household, with the fresh produce of the rice, coconut and Jaggery. Yet, every preparation can be differentiated easily by the ingredients you choose and the balance you maintain in the proportions. While making this recipe, my focus has been to make the ingredients at home, however much possible.

Sharing the recipe below.

RECIPE

Servings: 6

Preparation Time: 2 hours

Ingredients:

1. 1 Cup Maida

2. 1/2 Cup Sooji (Semolina)

3. 1/4 Cup Rice Flour. I used gobindo bhog rice, to make the flour.

4. 200 Gms Khoya

5. 100 Gms freshly grated/scraped coconut

6. 6-7 Tbsp. of Liquid palm jaggery (you can also use 4 tbsp. of ground jaggery powder)

7. Ghee for frying

Steps:

Step 1: In a bowl, mix the Maida, Sooji, and Rice Flour. Now slowly adding milk, whisk the batter using slow whisks. Make a runny batter. Now rest the batter for an hour, for the sooji and the rice flour to rise.

Step 2: Parallelly, in a pan, on low flame, add the Khoya, Coconut, and jaggery and mix well. Put off the flame and let it rest.

Step 3: Take a tava, grease it nicely with ghee. Now put the tava on a medium high flame.

Step 4: Start pouring the batter, using a ladle from the center of the tava, and spread in circular motions. Take small portions of the batter, depending upon the size you would want to make.

Step 5: Cook on one side, for 1 minute.

Step 6: Using a spoon, put the stuffing on the crepe, horizontally. Now slowly, scraping the sides, fold it from both the sides to form a wrap.

Serve hot or cold. You can serve it along with Rabdi, if you want.