Global Cuisine: Pathisahpta Pitha

Photo courtesy Sanghita Dey

By Sanghita Dey, Staff Writer

maxresdefault (1)Today’s global cuisine article is focused on Pathisahpta Pitha, a Bengali desert. It is traditionally prepared during Bengali New Year. Pathisahpta reminds me of Poush Sankranti days – the Bengali New Year – at my grandparents house. There would be a feast for three days and my Dida (my grandmother) would prepare the pathisahpta sitting near the brick stove all day long. I have never seen such perfect pathisahpta ever since.

Durga Puja is being celebrated in India, so I thought Pathisahpta Pitha will be a great desert to sweeten our taste buds. In simple words, patishapta is actually a rice flour crepe with coconut and condensed milk  fillings. The softness of the crepe and the sweet filling inside makes it the best and most commonly prepared pitha.

Preparation time: 10min

Cooking time: 25mins

Makes 10 patishapta

Ingredients:

For the filling-

  • Grated Coconut: 3 cups
  • Condensed milk: 1 cup
  • Cardamom powder: 1/4 teaspoon

For the crepes-

  • Wheat flour: 1 cup
  • Seomlina: 1/2 cup
  • Rice flour: 1/2 cup
  • Milk: 1 cup
  • oil for frying

Preparation:

DSC_7147Filling-

  • In a wok heat the condensed milk with grated coconut at medium temperature
  • Put in the cardamom powder and stir it slowly and continuously till the grated coconut gets sticky
  • Once the coconut gets sticky with the condensed milk, put off the gas and keep it aside to cool for some time ideally 15-20 mins in room temperature.

P1159465Crepes-

  • Add dry ingredients together: wheat flour, semolina, rice flour and mix well (semolina can be replaced with flour, if not available)
  • Pour the milk with constant stirring to avoid lump formation, the batter should be smooth and freely flowing (add more milk if required)
  • Heat a non stick frying pan at a temperature between medium and high and pour in 1 tablespoon of oil for 1-2 minutes, spread it with a kitchen paper
  • Take a small bowl of batter and spread it evenly on the pan to make a round shape, do it quick before the batter sets
  • Place the filling lengthwise at the center of the crepe
  • Fold the crepe from both sides and wait till it turns light brown

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