Skip to main content

ICC- Patishaptha..yay



The first time I had this gorgeous Bengali sweet- was at my friend SD's place a long time ago on Diwali (I think!). I knew then that if opportunity presented itself, I would definitely make it. And I did- thanks to ICC this month.

It is an eggless crepe called patishaptha and like other crepes and pancakes, the possibilities of various fillings and toppings can put your imagination and creativity to test.



I followed the recipe from here, just halved the recipe and added some spices of my own

Ingredients
For the crepe batter
  • 1 cups AP Flour
  • 1/8 cup Semolina
  • 1/2 tbsp Rice Flour
  • 2 cups Whole Milk
  • pinch of salt
  • about 2-3 tbsp vanilla flavored confectioners sugar
For the filling
  • 1 1/2 cups frozen grated coconut 
  • 1/2 cup frozen khoya
  • 1/2 cup raw sugar
  • 1 1/2  tbsp Milk
  • 1 tsp Cardamom Powder / 3-4 Cardamom Pods
Method
To make the filling

In a saute pan, mix the grated coconut and raw sugar on a simmer and stir continuously

Add the khoya, milk and cardamom powder. Stir till the mixture is moist and turns a little brown and sticky. The consistency should be granular. Took about 30 minutes.

To make the crepes




Mix all the dry ingredients well in a bowl.

Pour milk with constant stirring to avoid lumps. The batter should be thin and flow freely. (Add excess milk/water if necessary)

Heat the pan (we used a cast iron pan), tested out a small amount of batter first (ensured that it took about 20 sec for each side to cook)

Pour about 1/2 cup of batter and turn/rotate the pan to thin out the batter. Cook for about 20-30 sec on medium low heat until there are nice and brown. Add your filling, roll it and let it cook for another 10-20 sec.

Judgement- I had to literally protect one so that I could take a photograph! These were good- they were not terribly thin though but who cares!

Labels

Labels:

Comments

  1. RevaAugust 6, 2012 at 10:13 AM

    Lovely sweet treat..:)) Personally I have not tried it but it is very tempting..:))
    First time here and loved your space..
    Reva

    ReplyDelete
  2. AbiAugust 6, 2012 at 1:10 PM

    Thanks Revathi- glad you like my blog

    ReplyDelete

Post a Comment

Popular posts from this blog

From "The Baker's Daughter"

I love to read books and I love to cook- so "Cook the Books" event called out to me, what more can I say? When I didn't want to just sit around and catch up Breaking Bad episodes leading up to the finale yesterday, I threw these buns and some great vegan-gluten free strawberry cupcakes in the mix.  The book chosen for the bi-monthly event Cook the Books is Sarah McCoy's "The Baker's Daughter "- a story about that intertwines food, history and a great narrative (toggles between WWII times in Germany and the present). I am just about a third done and so far like what I have read. I will post the review once I am done reading but in the meantime I leave you with these gorgeous buns that are traditionally made on St. Thomas Day that falls on Dec 21st (which also happens to be the shortest day).   Thomasplitzchen Buns 1 cups all-purpose flour 1/4 tsp salt 1/4 cup butter 1/4 cup raw sugar 1 tsp baking powder 1/4 cup almond milk Filli...
7 comments
Read more

Gingerbread house

Oh the warm smell of spices is the hallmark of the holiday season and is the one thing we all love, don't we? GInger is definitely one spice that I love to include in my cooking/baking expeditions during this time of the year. So I was naturally happy to see that this month we were doing the gingerbread house for this month's challenge, well it was a fleeting moment anyway until I realized that it was yet another kitchen mishap. Consider this my 10th new recipe and the 3rd in Nupur's marathon . The December 2009 Daring Baker's challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi . They chose to challenge Daring Bakers' everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book  as the challenge recipes. I used Y's recipe Ingredients 1 cup butter, room temperature 1 cup brown sugar, well packed 2 tablespoons cinnamon 4 teaspoons ground g...
9 comments
Read more

Kasha salad for health

I have been wanting to give whole grains a try for a long time now, so when Lisa announced this month's theme for No Croutons Required I was excited. Here is my entry for this month's event. Greek Kasha Salad (Adapted from here, I have marked the changes made in Red) First some introduction to Kasha- It is a porridge commonly eaten in Eastern European countries. A common misconception is that Kasha is buckwheat groats but it is actually a meal made from any ingredient such as wheat, barley and oats. For more information you can check here or here or here ! KASHA SALAD Ingredients 1 cup dried green lentils (I used whole green moong dal) 1 bay leaf Salt and pepper to taste 3 tablespoons olive oil, divided 1/2 cup kasha (I used buckwheat groats) 1 shallot, thinly sliced 1 clove garlic, thinly sliced 1 tsp ginger, minced 1 cup water, vegetable broth 3 tablespoons oregano leaves (I used dried) 1 tomato, chopped 1/3 cup chopped pitted Kalamata olives 2 green onions, thinly slic...
8 comments
Read more