Makar Sankranti is a Hindu festival celebrated in almost all parts of India and Nepal in a myriad of cultural forms. Makar Sankranti is a major harvest festival celebrated in various parts of India. Makar Sankranti, apart from a harvest festival is also regarded as the beginning of an auspicious phase in Indian culture. It is said as the 'holy phase of transition'. It marks the end of an inauspicious phase which according to the Hindu calendar begins around mid-December. It is believed that any auspicious and sacred ritual can be sanctified in any Hindu family, this day onwards. Scientifically, this day marks the beginning of warmer and longer days compared to the nights. In other words, Sankranti marks the termination of winter season and beginning of a new harvest or spring season. All over the country, Makar Sankranti is observed with great fanfare. However, it is celebrated with distinct names and rituals in different parts of the country.Bengal is no different. It is celebrated as Poush Sankranti in West Bengal and Bangladesh. This last day of Poush is celebrated as "Poush Parbon" or "Pithe Parbon" this is the most awaited day to pamper the bengali sweet tooth as various sweet delicacies are prepared known as pitha or pithe. May types of pithes are made in this day and shared among family friends and neighbour. It’s adelicious way to share sweetness and near and dear ones. Pati shapta is most among the pithes. Today I tried to a little variation to our age old traditional pithe with two different stuiffing. It’s not totally bizarre it’s just a fusion of old and the new and I am sure you all will love it.
Sending All My Friends World over celebrating.. Warm Greetings On The Auspicious Occasion Of Makar Sankranti And Wishing You Life’s Best Now And In All The Days To Come. Happy Makar Sankranti.
Preparation Time: 1 hour Cooking time: 30 minutes Serves: 5 to 6 For Patishapta 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 Oil for frying For Chocolate Stuffing ½ cup khoya or 3 kalakand 1 tbsp coconut milk powder 1 tbsp chocolate sauce 6 to 8 chopped cashew For Jam Stuffing ½ cup khoya ( milk solid ) or 3 kalakand 1 tbsp coconut powder 2 tbsp mixed fruit jam or pineapple jam 6 to 8 cashew chopped For Coconut jaggery creamy dip 1 cup milk 3 tbsp coconut milk powder ½ cup nolen gur ( date plum jaggery)
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. For coconut stuffing take all the ingredients of chocolate stuffing and mix and mash all the ingredients well.Keep aside. For jam stuffing take all the ingredients of jam stuffing and mix and mash all the ingredients well.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. Make a batch with chococlate stuffing and another batch with jam stuffing. In a sauce pan add milk, coconut milk powder and nolen gur. Stir and let it boil till the consistency is thick like dip. You can spread this above the patishapta or place as a dip in a small bowl and let the guest enjoy the way they like . This is the yummy version of the regular traditional patishapta which is also there in my blog. Have a look. I am sure you will enjoy this fusion and trendy patishapta with the traditional ones.
Happy Cooking!
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