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
- 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