Patishapta pitha is the most traditional Bengali dessert. Every Bengali people loves this sweet dish and this dish is generally made in winter because fresh good quality date jaggery is available during winter. Some people think it is difficult to make at home, so they prefer to buy it from sweet shop. But patishapta pitha recipe is not so difficult as they think. Anybody can make a traditional patishapta pitha very easily at home.
This sweet dish is mostly prepared on the event of makar sankranti (or poush sankranti). During winter cold wind is blowing, people become little lazy and enjoy sun bath fullest. During this season date jaggery is available in market as a God’s boon to mankind. Particularly in Bengal you can see new versions of all popular sweets from rasgulla to sandesh. All of these are available in date jaggery flavor. People also made patishapta pitha at home with jaggery.
Process to make pati shapta has two steps – first is preparation of filling (pur) and second one is batter. The filling what is used in shop to make pati shapta pitha is mostly khoya kheer but at home people make this different way. People use coconut, milk, dry fruits, khoya etc to make this. Date jaggery and cardamon are used to bring mouth watering flavor. You can use only jaggery for sweetness but here sugar is also added to reduce extra dark color.
Preparing of batter is most easy task but very critical because if your batter too watery or thick then that will not work. A smooth sticky kind of batter is great for pati shapta pitha batter. Rice flour, fine wheat flour and sugar are used to make smooth batter. You can avoid sugar in batter but if you are using sugar then use sugar powder, not that crystal sugar. You can always grind crystal sugar to make sugar powder.
Now spread batter over a oil greased pan and fry for one minute and add filling material across then diameter at center. Now roll it from both side and rest for another one or two minutes on the pan to fry batter properly.
Patishapta pitha recipe
- For preparing batter
- Rice flour - 1 cup
- Fine wheat flour - ¼ cup
- Sugar - 2 tbsp
- Salt - pinch of
- Water - enough to make batter
- Oil - to fry
- For preparing filling
- Milk - 3 cups
- Grated coconut - 1.5 cup
- Khoya - ½ cup
- Date jaggery - ⅔ cup
- Sugar - ¼ cup
- Cardamon - 3-4
- Raisins / kishmish - ¼ cup
- Cashew nuts - 2-3 tbsp
- Mix all ingredients of batter and add water to adjust thickness of batter
- Boil milk in a wok for 3-5 mins with cardamon
- Remove cardamon from milk and add grated coconut & stir
- Once milk reduced to half then add sugar and jaggery and stir continuously
- Let sugar and jaggery be dissolve in milk.
- Now add khoya and mix properly with other ingredients
- Add raisins and cashew nuts with final filling material
- Adjust thickness of filling material and take it in a bowl
- Now heat a frying pan and brush your pan with oil
- Now add a big full spoon batter over pan and spread properly to make a circle of 4-5 inch diameter
- Add filling diameter wise at center and roll circular shaped batter mixture keeping filling inside
- Do all patishapta same way and serve
Have you ever tasted this patishapta pitha? How was it? If you have tried this at any shop then that would be mostly purely khoya kheer and dry fruit made but home made patishapta pitha is different as grated coconut, milk, khoya and dry fruits are used.