Bengali people consider winter to be their favorite season. What would the winter season in Bangladesh be without all the sweets?
The rice-harvest festival in Bengal, poush sankranti, is widely knownthrough making the maximum wondrous of sweets—the pithe. this is an umbrella term used to explaina spread of gadgetspreparedthe use of rice, date-palm syrup (patali gur, bestto be had in iciness), coconut, milk, and flour. Pithe is nosingle dish, howevera category of chocolatesthat arepart of the Bengali cooking traditioncommittedexclusively to turning the season’s harvest into delectable meals. Patishapta is a form of pithe. it's miles a mild crepe filled with both kheer or a coconut-and- gur aggregate. in this recipe, we display you how to make the version with kheer.
INGREDIENTS
FOR THE CREPE
Maida (flour) - 80 gram
Milk - 285gram
Sooji (semolina) - 35 gram
Rice grains - 15 gram
Salt - ¼ tsp
ghee - 6 gram (for greasing)
Sugar - 30 gram
FOR THE Patishapta KHEER (FILLING)
Maida (flour) - 1 tsp
Milk - 1.5 kg
Sugar - 70 gram
METHOD
STEP I—MAKE THE CREPE BATTER
upload the rice grains to an electric grinder and blitz them to a first-class powder. you currently have rice flour.
In a mixing bowl, upload the maida (75 g), sooji (30 g), rice flour (10 g), sugar (30 g), salt (¼ tsp), and milk (280 g).
blend the elements together till they are extra or much less combined. Do now not over-mix or your crêpes may turn out chewy.
cover the batter and set it apart to rest, for two hours. this may allow time for the sooji to swell up and the sugar to soften.
whilst your batter is resting, put together the kheer, as a way to form the filling for our patishapta.
STEP II—MAKE THE KHEER
Take 1.5 kg milk in a heavy-bottom saucepan and set it to boil.
as soon as bubbling, stir in 65 g sugar.
preserve boiling the milk, whilst stirring it constantly, for approximately ninety minutes.
in the course of this complete time, the pot ought to be on medium to low warmness.
At regular periods of 3–4 mins, be sure to scrape the solids from the bottom and sides of the pot, and contain them into the boiling milk. This step, in addition to the previous one, is essential. We don’t want our kheer to burn at any factor.
as soon as the milk has thickened such that while you raise some of it for your spoon and drop it, it falls in clumps, make a paste of 1 tsp flour and 1 tbsp milk.
add this paste to the pot. Stir and cook for another five mins.
allow the kheer to cool earlier than intending to the next stage.
STEP III—MAKE THE PATISHAPTA
Divide the kheer in identical quantities of 22 g every.
give your batter a brief stir until it's miles uniform.
Now, set a non-stick pan on medium-low flame and permit it to warmth up completely.
as soon as the pan is warm, smear it with a very, very mild coating of ghee(take into account, we are already the usage of a non-stick pan).
the use of a ladle, take approximately 25 g of the batter and drop it inside the centre of the pan.
Swirl it round step by step to form a skinny crêpe, about 12 cm in diameter.
Roll a part of the kheer between your fingers to shape a log (about 8 cm lengthy), and flatten it along with your palms.
place it at one quit of the crêpe and begin folding the crêpe right into a roll, with the help of a spatula. [Note that we are cooking only one side of the crêpe.]
switch the patishapta from the pan to a plate and proceed making the relaxation. these can be eaten warm, or they can be cooled and saved inside the refrigerator for up to 7 days.
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