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Home Dish Patishapta Pithe in Caramelised Rabri

Patishapta Pithe in Caramelised Rabri

Name: How to cook Patishapta Pithe in Caramelised Rabri - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Bethica Das

Patishapta Pithe in Caramelised Rabri

#Diwalidelights - This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. But we also make them for Diwali. They can be had as it is or drizzled with some caramelised rabri to take it to another level.....

Ingredient

1/2 cup

rice flour (makes around 7)

1/2 cup

whole wheat flour

1/4 cup

semolina

2 tbsp.

sugar

2 tbsp.

powdered cashew powder (opt)

1/4 tsp.

cardamom powder

as required

milk to make the batter

1 tbsp.

ghee

1/2 cup

fresh grated coconut

1 cup

khoya / milk pedas, crumbled

1 tsp.

kewra water (opt)

1 tbsp.

chopped pistachios

as needed

oil / ghee to grease the pan

1/2 litre

full cream milk

pinch

saffron

1 tsp.

rose water

Cooking instructions

* Step 1

For the batter - mix together all the mentioned ingredients with required quantity of milk. Keep aside for 30 minutes. If needed add water to make the consistency a semi liquid batter of pouring consistency. Keep aside.

* Step 2

For the stuffing - Heat ghee in a non-stick pan and saute the coconut till it changes colour. Then add the khoya, cardamom powder, kewra water and sugar to taste.

* Step 3

Saute on a low flame till it is thick and starts to leave the sides of the pan. Switch off the flame and add the pistachios. Keep aside to cool.

* Step 4

Smear a non-stick tawa / griddle with a little oil / ghee and pour a ladleful of the batter. Spread it around by tilting the tawa. Add a few drops of oil around the edges and let it cook for a few seconds.

* Step 5

Add a heaped tbsp. of the filling lengthwise in the centre of the pancake and roll it over. Press it gently and take off the heat.

* Step 6

To make the rabri - Heat the sugar along with 1 tsp. of water till it caramelises. Then add the milk and simmer on a low flame till it thickens.

* Step 7

Make similar Patishapta pithe with the remaining batter. Serve as desired. Another great option is to relish with some homemade rabri drizzles over it for that ultimate sweet experience.

* Step 8

Keep stirring at intervals. Switch off the flame and add the rose water. Cut the pati shapta into bite size pieces and drizzle some rabri over it. Serve, garnished with the chopped pistachios and saffron.