Pati Shapta is one of the most popular Bengali dessert and it’s my today’s recipe, which I learnt from my Mother. It usually made during the months of Poush, Magh and Falgun (december to February), specially for the winter festival which called Makar Sankranti or Poush Sankranti. This festival is also known as Pithey Parbon in Bengal.
INGREDIENTS
For the filling
- Grated Coconut (Narkel Kora): 1cups
- Jaggery (Gur): 2tbsp
- Cardamom powder (Elaich): 1/4 teaspoon
For the crepe
- Refined flour (maida) (1 cup)
- Rice flour (¼ cup)
- Sooji/semolina (½ cup)
- Salt (as required)
- Milk (1cup)
- Refined Oil for frying
TIME REQUIRED : Less than 40 minutes
PROCEDURE
STEP 1
In a pan heat the Jaggery, as it start melting adds the grated Coconut.
STEP 2
Now add some cardamom powder and stir till the coconut mixes well with the Jiggery or Gur. Stir till the coconut feels sticky. Take out of flame and keep aside and let it cool its own.
STEP 3
In a bowl mix the Rice powder, Suji and Maida with a pinch of salt.
STEP 4
Pour the milk Mix carefully till all lumps have dissolved. (add excess milk if required)
STEP 5
Heat a non-stick frying pan. Sprinkle some oil on it and spread out the flour mixture in wide spirals to make a full circle, do it quick before the batter sets.
STEP 6
Once you feel one side is cooked flip over and put the stuffing lengthwise at the center of the crepe.
STEP 7
Fold the crepe from both sides and wait till it turns light brown. Now Pati Shapta is ready to serve hot with liquid Jiggery (gur).
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