In this Kravings Friends, we go all the way to India for a delicious Bengali dessert - Patishapta Pithe! And since it's mango season in India, it's topped with a delicious Mango Malai. My friend and fellow Youtuber Sharmila Dutta or Sharmilazkitchen shows us how to make this the authentic way!
|Rice flour||1/2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Date palm jaggery||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs) (use as required)|
|Sunflower oil||5 Tablespoon (use as required)|
|Grated coconut||1 Cup (16 tbs)|
|Khoya||1 1/2 Cup (24 tbs)|
|Mango malai||To Taste|
1. First let’s make the batter for the pancake. Dissolve the jaggery in the warm milk or warm water. In a bowl, combine rice flour, all purpose flour, semolina, melted jaggery and sugar (in little amount) one by one. Whisk the mixture to get smooth batter. Rest it for 30 minutes.
2. Now let’s prepare the coconut stuff. In a pan (kadhai), add jaggery into 2 cups of water and give it some time for melting.
3. Now add grated coconut and mix it well.
4. Next step- add khoya and keep on stirring until it turns little brown in texture and sticky. At this point, it should look like a pulp.
5. Now heat a frying pan and spread 1 tsp oil or ghee over it using stem of an egg plant.
6. Take a ladle full of batter and pour it on the Frying Pan. Use back side of the ladle and spread the batter evenly to make a round shape. You should do this quickly before the batter sets. Put the filling lengthwise at the center of the pancake.
7. Fold the pancake and wait till it turns light brown.
8. Your Pathishapta Pithe is ready. Serve with Mango Malai