Patishapta

Patishapta , we can treat this as sweet dish , dessert but Bengali serve this as a popular sweet pithe. 

Patishapta

Ingredient

For the batter:

• refined flour / maida - 1 cup
• yellow mooge dal paste – 1 cup (soak mooge dal for 4-5 hours and then make a smooth paste)
• milk – as per require (to make the batter properly, it should not be too much liquid)
• Oil - to cook the patishapta
• salt – 1/2 tea spoon

For the filling:

• Milk - 5 cups
• grated coconut/khoya - 3 cups
• sugar – 1/2 cup
• green cardamoms powder – 1 tea spoon

Method

For the filling:

In a kadai boil the milk till it become thicken in consistence. Put grated coconut /khoya with sugar and place it over low flame. Add cardamom powder and keep stirring the mixture till it gets sticky. Let it cool for the use. 

Now patishapta:

Mix the maida with mooge dal in a bowl. Now add milk and mix it carefully without making any lumps. Heat the non stick pan and put a little oil. Pour the batter and spread it quickly with the ladle into a thin layer. Put the filling lengthwise on the center of it and roll it. Cook the roll till color turns into light brown. Serve hot. You can pour the patishapta into the sugar syrup (Boil 1 cup of sugar and 1/2 cup of water to make sugar syrup) for 10 minutes and then serve to give more sweetness to the patishapta.