ICC- Patishaptha..yay

The first time I had this gorgeous Bengali sweet- was at my friend SD’s place a long time ago on Diwali (I think!). I knew then that if opportunity presented itself, I would definitely make it. And I did- thanks to ICC this month.

It is an eggless crepe called patishaptha and like other crepes and pancakes, the possibilities of various fillings and toppings can put your imagination and creativity to test.

I followed the recipe from here, just halved the recipe and added some spices of my own

For the crepe batter

  • 1 cups AP Flour
  • 1/8 cup Semolina
  • 1/2 tbsp Rice Flour
  • 2 cups Whole Milk
  • pinch of salt
  • about 2-3 tbsp vanilla flavored confectioners sugar
For the filling
  • 1 1/2 cups frozen grated coconut 
  • 1/2 cup frozen khoya
  • 1/2 cup raw sugar
  • 1 1/2  tbsp Milk
  • 1 tsp Cardamom Powder / 3-4 Cardamom Pods

To make the filling

In a saute pan, mix the grated coconut and raw sugar on a simmer and stir continuously

Add the khoya, milk and cardamom powder. Stir till the mixture is moist and turns a little brown and sticky. The consistency should be granular. Took about 30 minutes.

To make the crepes

Mix all the dry ingredients well in a bowl.
Pour milk with constant stirring to avoid lumps. The batter should be thin and flow freely. (Add excess milk/water if necessary)
Heat the pan (we used a cast iron pan), tested out a small amount of batter first (ensured that it took about 20 sec for each side to cook)
Pour about 1/2 cup of batter and turn/rotate the pan to thin out the batter. Cook for about 20-30 sec on medium low heat until there are nice and brown. Add your filling, roll it and let it cook for another 10-20 sec.
Judgement– I had to literally protect one so that I could take a photograph! These were good- they were not terribly thin though but who cares!

2 thoughts on “ICC- Patishaptha..yay

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