For this month's Indian Cooking Challenge, Srivalli chose a sweet from West Bengal. This is one of the pithe recipes prepared for Poush Sankranti. A crepe is made with maida and rice flour and is filled with coconut and mawa filling. The sweetener used is palm sugar but if unavailable, you can go for white sugar. It is drizzled with sweetened reduced milk for which condensed milk can be substituted. The crepes were so soft and the filling went well with the crepes. We thoroughly enjoyed it.
Makes 5 patishapta
Ingredients:
For The Batter:
Maida/ All Purpose Flour-3/4cup
Sooji/ Rawa-4tsp
Rice Flour-2tsp
Milk-1 1/4cups
For The Filling:
Grated Fresh Coconut-1cup
Mawa/ Khoya-100gm
Palm Sugar/ Nattu Sakkarai-1/3cup
Topping:
Milk-1cup
Sugar-2tbs
Procedure:
1. In a pan add coconut and sugar and mix it with hand to make the coconut wet. Heat the mixture and when the sugar melts add the grated mawa.
2. If the mixture looks dry add a tbs of milk.
3. Cook the mixture until every thing comes together.
4. Mix all the ingredients for the batter to make a smooth batter.
5. Reduce the milk and sugar for topping to a thick consistency.
6. Heat a tawa and pour a ladle full of batter on it.
7. Rotate the tawa to spread the batter in to a thin circle.
8. If required drizzle a few drops of ghee.
9. When one side is cooked, flip it over to cook the other side.
10. Place the filling in the middle and fold both sides to the centre.
11. Place it on a serving plate and drizzle with reduced sweetened milk.
Filling. Mine was dry. You can add a tbs of milk to bring it to correct consistency.
Prepare batter.
Pour a ladle full of batter on a tawa.
Rotate the tawa to make it into a thin circle.
Flip it once when the bottom is done. Place the filling in the centre.
Fold it over and drizzle with milk mixture. Sprinkle some fresh coconut and serve.
Labels: BENGALI, COCONUT, ICC, MAWA, MILK, PALM SUGAR, SWEETS
