Patishapta By Chef Akanksha Khatri
Pati Shapta is a Bengali sweet dish that is unique and tasty. Chef Akanksha Khatri brings the recipe of this great winter treat to your kitchen.Read More
50 gm patali
1 cup water
1 cup rice flour
½ cup refined flour
2 tbsp semolina
½ cup milk
pinch of salt
1 cup fresh grated coconut
1 cup khoya
¾ cup nolen gur
1 tbsp ghee
- Take water and Patali Gur in a sauce pan and cook on medium flame to dissolve the jaggery completely. Switch off the flame.
- In a bowl, add rice flour, refined flour, mix semolina along with melted patali gur and pinch of salt.
- Add milk to the batter to adjust it to pouring consistency. Cover the batter and rest it for 2 hours.
- Heat a pan on a medium flame, add coconut and sauté it for a minute. Add khoya and cook until it melts.
- Now add Nolan Gur and cook on low flame to get a thick mixture. Add a spoonful of ghee to the mixture and mix well.
- Pour a laddle of batter into a hot pan. Twirl the utensil so that it evenly coats the surface and forms a thin layer.
- Cook for 30-40 seconds only on one side. Now place 2 tbsp of the filling on one side of the crepe lengthwise and roll the crepe.
- Place the rolls on the serving plate and garnish with Nolen Gur & dried rose petals.
Pati Shapta is a Bengali sweet made during the harvest festivals. Indian cuisine is so versatile that our ancestors had separate dishes for winter taking in to account the availability of the ingredients and climate and nutrition the body requires.
Pati means mat in Bengali and Shapta means folded - the dish looks like a neatly folded mat. The filling is made with freshly grated coconut and date jaggery as jaggery aides blood flow and coconut gives the needed nourishment for the skin during the winter months.
Pati Shapta is an amazing winter dessert.