How to make Patishapta Pitha - A favourite sweet of the Bengalis, they generally make it during some festival.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Semolina (suji) (सूजी)
Cuisine : Bengali
Course : Mithais
Patishapta Pitha Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
For more recipes related to Patishapta Pitha checkout Balushahi, Ghevar, Jalebi, Baked Moong Dal Karanji . You can also find more Mithais recipes like Jalebi, Cherry Halwa, Mathura Ka Pedha, Sweet Potato and Sago Kheer.
Prep Time : 6-10 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Patishapta Pitha Recipe
Refined flour (maida) 1½ cups
Semolina (suji) ? cup
Milk 1 litre
Khoya/mawa 1½ cups
Green cardamom powder a pinch
Granulated sugar ½ cup
Oil for cooking
Method
Step 1
Heat milk in a deep non-stick pan on low heat, stirring continuously, till it reduces and reaches a semi-grainy consistency.Add khoya, cardamom powder and ¼ cup sugar, mix well and set aside.
Step 2
Mix together flour, semolina and remaining sugar with 2½ cups water in a bowl and mix till the sugar dissolves.
Step 3
Heat some oil in a non-stick pan. Pour a ladleful of batter in it and spread into a medium sized pancake and let the underside cook.
Step 4
Put a spoonful of khoya mixture in the centre, roll and cook, turning, till all the sides turn golden brown.
Step 5
Serve hot.
