Wishing all my Indian friends world over Happy Makar Sankaranti....Happy Pongal....Happy Bihu...Happy Lohri....may the colors and happiness of the festival be with you for all the days to come.
Preparation Time: 1 hour
Cooking time: 30 minutes Serves: 5 to 6 Ingredients : For Batter 2 cups maida 1½ cups semolina ¼ cup rice flour 2 cup milk or more if needed ¼ cup sugar 1/8tsp of salt For Stuffing 1 cup fresh date plum jaggery (nolen gur) 2 cup grated coconut 1 cup khoya or mawa Oil for frying
Methods Of Cooking First soak the semolina or suji with a cup of milk in a big bowl for one hour and keep aside. You will need it to make the batter. To make the stuffing ready first heat a cup of water in a heavy vessel pot then add crushed gur to it mix well and boil the mixture till the gur is completely mixed . Stir continuously to make a thick sauce. Now add grated coconut and stir continuously for 6 to 8 minutes and then add khoya and again stir for another 5 to 6 minutes. When the mixture get little sticky then put off the flame and keep aside. Now in the soaked suji add maida salt and sugar. Mix well. Now add milk little by little to make a batter like pancake. Heat nonstick fry pan grease it well with oil. Swril the pan so that it is well coated. Take one ladle full of batter and spread it evenly on the pan. This need a little expertise do it fast so that the batter spread evenly before it sets. Place the stuffing lengthwise at the center fold from both side and then cook for half a minute until little brown. To make it more exotic mix unsweetened condensed milk with jhola gur ( liquid date pulm jiggery) and generous amount of fresh cream. Mix well. Now drizzle the mixture over the patishapta.. You can serve patishapta as sweet pancake hot or at room temperature or serve it in a majestic way with creamy milk drizzle above.Relish !
Check out another delicius pithe Dudh Puli.