Patishapta

Patishapta Image
Yields: 24 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 2 Hr Total Time: 2 Hr 30 Mins
Ingredients
Ingredients
Ingredients
Ingredients
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Patishapta Image

Patishapta


  • Author: Mish
  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Total Time: 54 minute
  • Yield: 24 1x

Description

Patishapta is very tasty recipe and it is very easy to prepare it. It is super delicious and it is a very flavorful recipe.


Scale

Ingredients

Crepe/Outer cover

  • 2 cups Parboiled rice
  • 2 tbsp Maida
  • ½ cup Milk
  • ½ cup Date palm jaggery
  • Ghee – for greasing the girdle

Filling

  • 2 cups Coconut – grated
  • 1 cup Milk made
  • 1 cup Date palm jaggery – grated

Instructions

  1. Wash the rice and soak in 4 cups of water for 7 to 8 hours or overnight.
  2. After 8 hours wash the rice very well under running water.
  3. Add the rice grains to a mixer grinder along with milk and make a smooth paste.
  4. Do not use water to grind the rice.
  5. Transfer it to a mixing bowl and add maida and jaggery.
  6. Add half cup milk if you feel the batter is very thick.
  7. Mix very well, there should not be any lumps.
  8. The batter should not be very thick or thin.
  9. Cover the batter and keep the bater aside for atleast 3 hours.
  10. This will allow the jaggery to melt properly and the maida to mix well.
  11. Now let us prepare the filing.
  12. Heat a kadai add grated coconut and jaggery and mix well.
  13. Cook it on low heat or else the jaggery will burn.
  14. Keep stirring so the jaggery coconut mixture does not stick to the bottom of the pan.
  15. Once the jaggery melts add the milk maid and mix again.
  16. It will take about 10 to 12 minutes for the coconut mixture to reach the desired consistency.
  17. Now keep it aside and let it cool.
  18. Heat a girdle/tawa, drizzle very little ghee.
  19. Since we are using a non-stick pan you can even avoid using ghee.
  20. Take a ladle full of the batter and pour it on the tawa and make a round or oval shaped thin crepe about 10 to 12 cms in diameter.
  21. With the help of a spoon put some filling and fold the crepe with help of a spatula.
  22. We have to cook only one side of the crepe and all the cooking will be on low heat.
  23. Transfer the Patishapta from the girdle to a plate and continue making rest of the Patishapta with the remaining batter.
  24. Patishapta can be eaten hot or even cold. They can be stored in a refrigerator for 7 to 10 days.Patishapta Image

Keywords: patishaptas

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