Pati Shapta is one of the most popular classics desserts in Bengali and it’s really good in taste. Every bight of Pati Shapta is so delicious. I learned this recipe from my mother. During the months of Poush, Magh, and Falgun (December to February), it was usually made especially for the winter festival called Makar Sankranti or Poush Sankranti. My mom prepares several types of Pitha during the winter, but I like this Pati Shapta very much. I believe you can enjoy it too!
For the filling
- Grated Coconut (Narkel Kora): 1cups
- Jaggery (Gur): 2tbsp
- Cardamom powder (Elaich): 1/4 teaspoon
- Refined flour (maida) (1 cup)
- Rice flour (¼ cup)
For the crepe
- Sooji/semolina (½ cup)
- Salt (as required)
- Milk (1cup)
- Refined Oil for frying
In a Kadai heat the Jaggery, as it starts melting adds the grated Coconut. mix it well on low flame.
Now apply some cardamom powder and stir until the coconut feels sticky. Turn of the flame keep aside and let it cool its own.
The Rice powder, Suji, and Maida combine in a bowl with a pinch of salt, after that Pour the milk combine carefully not any lumps and make a smooth batter.
Heat a frying pan which is non-stick. Sprinkle some oil and spread the batter over it to make a thin full circle, Keep in mind, you have to do it fast these things.
Once one side is cooked, put the stuffing in the center lengthwise and fold it. You need to cook it until colors come light brown.
Now ” Pati Shapta” is ready and you just need to place it on a serving dish serve hot with melt jaggery.