In West Bengal, Sankranti, also known as Poush Sankranti named after the Bengali month in which it falls, is celebrated as a harvest festival Poush Parbon.The freshly harvested paddy along with the date palm syrup in the form of Khejurer Gur and Patali is used in the preparation of a variety of traditional Bengali sweets made with rice flour, coconut, milk and 'khejurer gur' (date palm jaggery) and known as 'Pithey'.
Patishapta - the most favourite among all the sankranti Pithey, is known for its creamy inner filling and soft outer roll. I think, those who have at least tasted once will never say no to it.
The thin crepes like outer cover made with refined flour, rice flour and semolina. Stuffed with a tasty coconut and jaggery filling or with Kheer or khowa filling.
Ingredients:
For the batter:
1 cup refined flour / maida
1/4 cup rice flour
1 1/2 to 2 cups milk
Oil, to cook the patishapta
For the filling:
3 cups grated coconut / khoya
2 Tbsp sugar / date jaggery
3-4 green cardamoms
Method:
For the filling:
In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya (solidifying milk), add little milk.
Add cardamom in it.
Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.
For the patishapta:
Take maida, sooji and rice flour in a bowl.
Add milk. Mix it carefully not making any lumps. Keep the mixture for half an hour.
Heat the frying pan and coat the surface of the pan with little oil. Apply oil with a piece of eggplant or bottle gourd or a piece of cotton.
Pour the suji-maida mix about (about 5 table spoon) on the hot pan and spread the mix on the pan till it takes a circular shape.
Put the filling lengthwise at the center of it .
Roll the spread like bread roll after 15-20 sec. Keep the roll on the pan and flip sides every 5-10 secs till it turns brownish.
You can pour Liquid palm jaggery or condensed milk over it before serving.
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