Paatishapta is a mouth watering Bengali delicacy that can win hearts without much efforts.
It is simple to make if few right ingredients are added in right proportions. It is generally prepared during Sankranti (Around January).Patishapta is one variety of Pithe- A sweet dish which is made out of jaggery, coconut and flour(rice/wheat). Its one of my favourite pithe. I enjoy it most on cold winter nights. Here goes the recipe:

2 cups Maida or all purpose flour
2 cups sooji
1 Cup water
1 cup jaggery (works best with Nolen gur/ else khejur gurer patali)
1 large Coconut- grated
1 cup milk
3 cloves of cardamom -ground
2 tablespoons Ghee
A pinch of salt

Dough Preparation: Mix the Maida and sooji with water and 1/2 cup of milk to a dosa dough like consistency.
Beat the mixture thoroughly by adding 1.5 tablespoon of Ghee, salt and 1 tablespoon jaggery. Stop beating once the mixture becomes uniform with no bubbles or lumps. Cover and keep the dough aside for an hour.

Filling Preparation: Heat 1/2 tablespoon ghee in a non-stick fry pan. Add the grated coconut to it and saute for 1 minute. Now add the remaining Jaggery to it and stir fry till the mixture tightens a bit and becomes brown.Now add the remaining milk to it and cover for 2 mins in medium flame. Now add the grounded cardemon to it and put it aside to cool.Once cooled, make laddus out of it and keep on a tray.
To prepare paatishapta:

  1. Heat a non-stick tawa and once hot, pour 1 tablespoon dough on it.
  2. Spread the dough from inside to outside spirally like dosa to prepare a mini round roti.
  3. Fip the other side of the roti, once cooked light brown.
  4. Transfer to a plate once both sides are cooked, and simmer the flame.
  5. Now take 1 coconut laddu filling mixture and shape it like a sausage inside the roti.
  6. Roll the roti slowly.
  7. Prepare the rest of the patishaptas in the same way.

Serve Hot. The quantity of ingreients described would make around 30 Paatishaptas. I know it sounds too many, but you will not regret, once you are done.

Tips and Tricks:
Use a thik bottomed non-stick tava for perfect paatishaptas.
The taste and quality of the jaggery used greatly determines the taste, use nolen gur for best results. Nolen gur is available only during December till February. If not available, use khejur gurer patali. One can online order bengal’s jaggery from:—Notun-Gur/Nolen-Gur-er-Patali–Hard-Molasses—1Kg–Pack–id-1998563.html

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