PAATISHAAPTAA( THIN PANCAKE WITH SWEET FEELING)
Umm.. yum. My favorite traditional bengali dessert collectively known as 'Pithe'. This sweet pancake ( not the thick american type but more like french crepe) is very popular with even nuclear family kids who live in big cities with their busy parents who do not have the expertise or time to make complicated time consuming traditional dishes. It is very easy to prepare. Really. And it is very easy to convince the urban bengali kids who are used to eat pancakes for breakfast. For this particular recipe the credit goes to my dear friend Purba.
INGREDIENTS:
The following measurement is for about 20 paatishaaptaa.
For the crepes:
1 cup plain flour
1 cup semolina( suji)
2 tbsp of sugar
3 cups of regular milk
For the sweet filling
(Now this part has innumerable options. You can have plain jaggary and grated coconut mixture to any other creamy sweet filling as you wish. My favorite is the following with some dairy fat in the form of 'khoya' or 'mawa' which is full cream milk completely dried on slow fire.Of course they are easily available with any dairy in part of the country. )
2 cups of freshly grated coconut
( no, unfortunately dessicated coconut will not do. If you can not manage freshly grated coconut for some reason, any 'sandesh' or ' kalakand' kind of sweet can be used for the filling and it would taste as delicious.)
200 gms of mawa
1 cup of palm jaggary
( a extremely popular date palm 'gur' made from the date palm sap known as 'paataali gur', 'nalen gur', 'khejurer gur'. This type of jaggary is only available in winter and can not be preserved for too long. At other times sugar cane jaggary, or even sugar can be used as sweetner.)
METHOD:
1.Mix flour,suji,sugar and milk in a large bowl and soak the mixture for atleast 5 to 6 hours. The longer you soak , the softer would be the crepes.
Umm.. yum. My favorite traditional bengali dessert collectively known as 'Pithe'. This sweet pancake ( not the thick american type but more like french crepe) is very popular with even nuclear family kids who live in big cities with their busy parents who do not have the expertise or time to make complicated time consuming traditional dishes. It is very easy to prepare. Really. And it is very easy to convince the urban bengali kids who are used to eat pancakes for breakfast. For this particular recipe the credit goes to my dear friend Purba.
INGREDIENTS:
The following measurement is for about 20 paatishaaptaa.
For the crepes:
1 cup plain flour
1 cup semolina( suji)
2 tbsp of sugar
3 cups of regular milk
For the sweet filling
(Now this part has innumerable options. You can have plain jaggary and grated coconut mixture to any other creamy sweet filling as you wish. My favorite is the following with some dairy fat in the form of 'khoya' or 'mawa' which is full cream milk completely dried on slow fire.Of course they are easily available with any dairy in part of the country. )
2 cups of freshly grated coconut
( no, unfortunately dessicated coconut will not do. If you can not manage freshly grated coconut for some reason, any 'sandesh' or ' kalakand' kind of sweet can be used for the filling and it would taste as delicious.)
200 gms of mawa
1 cup of palm jaggary
( a extremely popular date palm 'gur' made from the date palm sap known as 'paataali gur', 'nalen gur', 'khejurer gur'. This type of jaggary is only available in winter and can not be preserved for too long. At other times sugar cane jaggary, or even sugar can be used as sweetner.)
METHOD:
1.Mix flour,suji,sugar and milk in a large bowl and soak the mixture for atleast 5 to 6 hours. The longer you soak , the softer would be the crepes.
2. For preparing the filling, mix jaggary and freshly grated coconut in a heavy bottomed pan and put on low heat. Stir frequently so that the mixture does'nt stick to the pan. Cook for about 5 mins and add mawa. Mix thoroughly till the mixture becomes soft and gooey. Take it off from the heat and let it cool.
3.Now for making the crepes or 'paatishapta',heat 1 tsp of oil in a non-stick frying pan. Pour one ladle full of mixture onto the pan, spread it like a pancake or omlette. When one side is cooked add 2 tbsp of filling diametrically and then roll the crepe as shown in the picture.
4.Repeat the process for the entire batter.Serve hot.
Ummm! Nothing provides more warmth of home on a chilly winter evening than these delicious paatishaaptas.
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