Patishapta
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Thin crêpes of rice flour, semolina and flour rolled around a filling of coconut and jaggery or kheer, made for Poush Sankranti.
Region: West BengalOccasion: Poush Sankranti (Makar Sankranti, mid-January)Time: 1 hourServes: 12 piecesVegetarian
Ingredients
- ½ cup rice flour, ¼ cup semolina and ½ cup maida
- 1½ cups milk
- 2 tbsp sugar
- 2 cups grated coconut
- ¾ cup grated nolen gur or other jaggery
- ¼ tsp cardamom powder
- Ghee for the pan
Method
- Whisk the flours, semolina, sugar and milk into a smooth, thin batter. Rest for 30 minutes.
- Cook the coconut and jaggery together on low heat, stirring, until sticky and dry. Add cardamom and cool.
- Grease a flat pan lightly with ghee. Pour a ladle of batter and spread it into a thin oval.
- When the edges lift, place a line of filling along one side and roll the crêpe around it.
- Cook for 30 seconds more, then lift out. Serve warm or at room temperature.
History
Patishapta is one of the many pithe (rice-based sweets) of Bengal, made when the new rice and date-palm jaggery arrive in winter.
Significance
On Poush Sankranti families make pithe together, a harvest custom known as Poush Parbon.