By WhenWeEat
Total Time: 1.5 to 2 hours
Category: Sweet Dish, Dessert
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Ingredients for Patishapta Recipe:
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How to make Patishapta:
Two types of stuffing can be done viz. Khoya and Coconut. We opted for coconut; you can choose either as per your preference:
Stuffing Type 1: With Khoya
While making Patishapta, it’s always better to prepare your stuffing first. So, take a pan pour 200gms Khoya, 50gms Sugar and 100gms Milk, at medium flame stir the mixture until it gets dried up.
Stuffing Type 2: With Coconut
Step 1: Pour the whole amount of grated coconut as much as you need.
Step 2: Mix it with 50gms sugar and 100gms to 150gms milk powder and cook at medium flame till the mix becomes brownish.
Base Mix
Now to prepare your base put sooji (semolina), maida (flour), gur (date jiggery) in a mixing bowl with the required amount of milk and mix it properly. This mixture has to be in liquid form with slight thin consistency. Ensure there is no lump in the mixture.
You are all set to get your Patishapta (Process):
Step 1: Get a nonstick frying pan or Kadhai (Indian Iron Frying Pan) and grease it with white oil. Keep it on medium flame.
Step 2: Pour 4 rice spoons of mixture into the pan and spread it (like egg omelette)and within 15 seconds place your pre-cooked stuffing like sausage.
Step 3: Roll the base like omelette, turn it to the other side and toast it for another 10-15 seconds.
Your patishapta is ready to be served J
You can serve it hot or cold. You can store Patishatpa for maximum 2 days.
Few tips for making the dish:
1. Do not use oil for preparing the stuffing or base mixture.
2. The ratio of Sooji (Semolina), Maida (Flour) and Patali/Khajoor Gur(Date Jaggery) should be 2.5:2.5:2 respectively.
3. Do not use any other type of jaggery, you can always replace it with sugar if jaggery is not available.
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