{ BENGALI } PatiShapta (Crepes/Pancakes with Coconut Filling)

Festivals of  India are what that keep the diversity of  Indian culture integrated. MAKAR SANKRANTI is also one of such festival. This festival, also known as harvesting festival, is celebrated for innumerable reasons and in innumerable ways depending on the climate, cultural background and location. Makar Sankaranti usually refers to the transition of the Sun from Dhanu rashi (Sagittarius) to Makar rashi (Capricorn).

In Rajasthan,  this festival is celebrated with sweets like Ghever, Til-Papdi, Til-Ladoo and so many different types of Ghajaks made with Gur(Jaggery). It is said that this food keeps the body warm and gives high energy. 

And yes, how can I forget...it is the official day for flying kites for the whole day... The sky becomes next to invisible as innumerable kites cover it. ...

In Kolkata,  Makar Sankaranti is known as Poush Sankranti, the harvesting festival and..... is also celebrated with sweets...

Different place... different culture...different sweets... but the importance remains the same...Celebration!!!!!

This year, when I am here in United States, I celebrated this festival with a Bengali Sweet, my Hubby dear's favorite, called PatiShapta, rice flour crepes or pancakes filled with the stuffing of coconut & khoya.

Here is the Recipe:

Ingredients:

For the Batter for Crepes/Pancakes:

• 2 cups All Purpose Flour
• 1/4 cup Semolina
• 2 tablespoons Rice Flour
• 4 cup Whole Milk

For the filling:

• 3 cups Grated Coconut 
• 1 cup Khoya (optional) { I used Mava Powder available in Indian grocery store this time...was just enough tired to make it fresh at home.. :) }
• 1 cup Sugar/Jaggery
• 2-3 tablespoons Milk
• 1/2 teaspoon Cardamom Powder / 3-4 Cardamom Pods

Directions: 

For the Filling:

• In a saute pan, mix the Coconut powder and sugar together and then place the pan over a simmering flame stirring continuously.
• Add the Mava powder, Milk and Cardamom Powder, and keep stirring till the mixture is moist and turns a little brown and sticky. The consistency should be granular.
• Take out of the flame and keep aside. This process usually take 35-40 minutes over low flame. 

For the Crepes/Pancakes:

• In a mixing bowl take All Purpose Flour, Semolina and Rice Flour and mix well.
• Pour the milk with constant stirring to avoid lump formation. The batter should be thin, smooth and free flowing. (Add excess milk/water if required)
• Heat the nonstick griddle until a few drops of water tossed onto the surface ran around franticly. 
• Then pour a medium laddle full of batter steadily and spread it evenly onto the pan moving the batter with back of the laddle. (This has to be done quickly before the batter sets)
• Place the filling lengthwise nearer the edge and roll it on...

• Wait till it turns light brown and then take out from griddle.

A simple, great BONG traditional sweet is ready...

Linking to:
Julie's EP Series-Herbs & Spices  hosted by Cook-Ezee

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