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Payeshpatar Patishapta

Payeshpatar Patishapta

A Bengali patishapta. Kissed with a hint of payeshpata.And that’s nostalgia served on a plate.
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Course Dessert
Cuisine Bengali

Ingredients
  

For the crepes

  • 1 cup rice flour
  • 1/2 cup plain flour
  • 2 tbsp semolina
  • 1.5 cups milk
  • 2 tbsp sugar
  • 3 tbsp pandan leaf juice
  • a pinch of salt
  • ghee for greasing

For the stuffing

  • 1 cup coconut freshly grated
  • 1/2 cup patali or date palm jaggery
  • 1/2 cup khoya

For the Pandan leaf juice

  • 3 pandan leaves washed
  • 4 tbsp water

Instructions
 

For the stuffing

  • Place a heavy bottomed pan over a medium flame, add the freshly grated coconut and jaggery, cook for 2-3 minutes or so, with frequent stirring.
  • Add the grated khoya, cook till the khoya is well incorporated into the coconut. 5-7 minutes I would reckon.
  • Allow to cool to room temperature. Keep aside.

For Pandan juice

  • Cut the Pandan leaves into thin strips, grind with water. Strain the juice, keep aside.

For the crepe batter

  • Mix the rice flour, plain flour, semolina and salt in a mixing bowl.
  • Add the milk, Pandan juice and grated gur to make a smooth medium-thick batter, taking care there are no lumps.
  • You need to whisk the batter for 5-7 minutes with a whisker or hand blender to get a smooth and soft crepe. The consistency of the batter will be neither too thin or thick .
  • Keep aside for an hour.

Assembling the Patishapta

  • Heat a frying pan over medium-low heat, brush with very little ghee.
  • Give the batter a hearty stir.
  • Pour 11/2 small ladle full of batter onto the middle of the pan, spread it evenly around the pan by rotating it. (This needs to be done real quick before the batter begins to set.) Cook till the batter is set and cooked nicely.
  • Remove the crepe from the pan. Allow it to cool down.
  • Place the coconut filling lengthwise along the crepe, gently fold the crepe as shown in the picture .(You can also simply roll like a normal patishapta.)

Notes

Note :
I have used store brought rice flour here for this recipe. If you are using freshly made rice flour , do note that the water / milk required to make the crepe batter shall be a little less.