Patishapta

Today, the last day of Bengali month of Poush is Makar Sankranti or Poush Sankranti celebrated as a harvest festival in  different names in India. In West Bengal it is known as Poush Parbon, in Gujrat as Uttarayan, in South India as Bhogi, in Punjujab as Lohri. Many Hindu pilgrims gather on this auspicious day at Gangasagarer Mela, the point where Ganges river meets the Bay of Bengal. It is believed that Pilgrims take an early morning dip in the river to eliminate of all their sins and pray to Sun God. To read more about Poush/Makar Sankranti I found this website which is beautifully explained by Sadhguru.

 

In Bengali households, Poush Parbon is celebrated with various homemade delightful Pithe-Pulis made with exclusively new date palm jaggery available only in winter months in West Bengal. Patishapta, a Bengali style crepe prepared with rice or  all purpose flour then stuffed with coconut, jaggery and milk solids is one of the most popular pithes. Every household has different recipe. I adapted this one from my mother. 


For the batter~
1 cup all purpose flour
1 cup semolina
1/2 cup sugar
1  1/2 cups 2% or whole milk


For the filling~
7 oz. store bought or homemade khoya(milk solids)
1 cup dried unsweetened coconut powder
1 cup date palm jagerry or according to sweetness level

For garnishing~
Few black raisins

Special equipment~
Cast iron or non stick pan
Medium heavy bottom pan
Medium bowl
Wire whisk
Small serving spoon

Total time~
45 minutes

Cooking level~
Easy


Method~
Mix all ingredients in a medium bowl. Gradually add milk and stir to mix using a whisk until well blended. Make sure no lump forms. Mixture should look like smooth batter. keep it aside for half an hour.

Grate khoya if you are using store bought which comes in a hard block. Grate date palm jaggery too. Put coconut powder, khoya and jaggery in heavy bottom pan over low-medium heat. keep stirring until everything comes together and excess water evaporates. Its takes about 20 minutes. Don't make it too dry. Mixture should be soft and moist. Let it cool for a while. Divide mixture into 16 equal portions.

Heat a cast iron or non-stick pan on medium flame. Lightly grease the pan with a clean paper towel. Pour small serving spoon(approx 2 tbsp) full of batter on the hot pan and spread it in a oval shape. Let it cook for a minute for light brown color and add 1 portion of stuffing to one end of the Patishapta and spread it forming a cylindrical shape. Fold it from one end to another end. See some pics below. Remove from the pan and repeat same process for the rest of batter and stuffing. Makes about 16 pieces. Arrange them on a nice serving platter and place one raisin in the middle of each Patishapta. Serve warm as dessert or snack. 

 
                                                             Happy Poush Sankranti!




 

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