"Sankranti" can be coined as Indian Thanks giving day, the harvest festival specially for crops like rice, as we have more than one harvest season in our rich agriculturally varied country, so it is also the time to thank the Nature for a good harvest and bountiful of happiness that also ushers us in the new season. This recipe is a Bengali sankranti special – patishapta. Rice crepes filled with coconut and jaggery mixture.
Ingredients:
Rice flour : ½ cup
Milk : ½ cup + more if batter is too thick
Sugar : 2 tbsp
Ghee as required
Coconut (freshly grated ) : 2½ cup
Date palm jaggery / nolen gur (crumbled into pieces): 50 gm approximately
Instructions:
Make a smooth, easy flowing batter with rice flour, sugar and milk. Keep it separated.
Heat a nonstick pan and add the coconut in it. On a low flame, keep on stirring the coconut for few minutes and add the jaggery.
Keep on stirring on low flame till the jaggery melts and incorporates well into the coconut.
This may take up to 20 minutes till you get a little lumpy mixture.
Leave the mixture to cool for few minutes.
Heat a non-stick pan, and grease it with ghee.
Pour a ladle of batter in the center of the pan. Swirl the pan slightly so that the batter thins out in a circular disc.
Cook on a low flame until the bottom of the crepe turns golden.
Using a spatula, flip it over and cook the other side for few seconds.
Flip it back and add a spoonful of coconut filling in the center, fold it over from each side towards middle, overlapping one side.
Set aside and make rest of the patishapta or crepes with remaining batter and filling.
Do not forget to grease the pan with ghee in between crepes.
Notes:
There are many variations to it both in the batter and filling. Some use all purpose flour and sooji too in the batter, but traditionally it is being made with rice flour only. Go and try with the flavours that suits you best. For filling you can use dry fruits too and in place of jaggery can replace it with sugar, but the jaggery gives such a nice aroma and taste that is hard to match !!!
Ingredients:
Rice flour : ½ cup
Milk : ½ cup + more if batter is too thick
Sugar : 2 tbsp
Ghee as required
Coconut (freshly grated ) : 2½ cup
Date palm jaggery / nolen gur (crumbled into pieces): 50 gm approximately
Instructions:
Make a smooth, easy flowing batter with rice flour, sugar and milk. Keep it separated.
Heat a nonstick pan and add the coconut in it. On a low flame, keep on stirring the coconut for few minutes and add the jaggery.
Keep on stirring on low flame till the jaggery melts and incorporates well into the coconut.
This may take up to 20 minutes till you get a little lumpy mixture.
Leave the mixture to cool for few minutes.
Heat a non-stick pan, and grease it with ghee.
Pour a ladle of batter in the center of the pan. Swirl the pan slightly so that the batter thins out in a circular disc.
Cook on a low flame until the bottom of the crepe turns golden.
Using a spatula, flip it over and cook the other side for few seconds.
Flip it back and add a spoonful of coconut filling in the center, fold it over from each side towards middle, overlapping one side.
Set aside and make rest of the patishapta or crepes with remaining batter and filling.
Do not forget to grease the pan with ghee in between crepes.
Notes:
There are many variations to it both in the batter and filling. Some use all purpose flour and sooji too in the batter, but traditionally it is being made with rice flour only. Go and try with the flavours that suits you best. For filling you can use dry fruits too and in place of jaggery can replace it with sugar, but the jaggery gives such a nice aroma and taste that is hard to match !!!
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