Sweets are not just sweets in West Bengal. To some, they are an expression of hospitality, while to others they are a symbol of wealth. From being an integral part of the daily lives to inspiring pieces of literature. Sweets hold an important place in West Bengal and it wouldn’t be wrong to call it the land of sweetmeats. Coming to you straight from Hojo’s kitchen is a famed Bong sweet called Patishapta Pitha. Bengal with its superfluous of jaggery fashions out a pancake made of rice flour and tucks into it a delish filling. That’s Patishapta Pitha for you. Whether you visit the state or not, here’s your chance to try out this delicacy.
Prepare Patishapta Pitha the Easy Way
|All-purpose flour||3 cups|
|Condensed Milk||1 tablespoon|
|Full cream milk||4 cups|
For The Stuffing
|Grated Coconut||3 cups|
|Cardamom powder||1 teaspoon|
|Chopped cashews||1 tablespoon|
|Crushed almonds or Pistachios (optional)||1 teaspoon|
Patishapta Pita- Method of Preparation
- In a pan mix grated coconut and jaggery.
- Keep stirring until it becomes moist. To this add the chopped cashew and kismis.
- Heat some khoya in a pan until it turns light brown.
- Make the batter using all-purpose flour, semolina, rice flour, and milk.
- Heat a pan and smear oil/ghee on it.
- Evenly distribute the batter on the pan in a circular motion.
- When one side is cooked flip it over and in the center place the coconut and jaggery filling.
- Fold it and leave in on the pan until it acquires a brown color.
- Remove from the pan apply a dab of condensed milk and serve.
You can sign out for the day by putting together a sweet surprise and preparing Patishapta Pita for your family members. Don’t you think this dish is a wonderful addition to your personal cookbook?