Bengali dishes transports me to an altogether different world! A morsel of Aloo Posto with phulkas for lunch or a munch of Sandesh for dessert, a Bengali dish relaxes you with its refreshing flavour. Patishapta is also an authentic Bengali sweet which almost looks like a pancake. Usually, Patishapta is made by filling pancakes made from sooji and milk with chenna and khoya! This entire process makes it more decadent because who doesn’t like fluffy stuffed pancakes, right?
You can even make a variation of Patishapta by stuffing it with grated coconut and jaggery if you like. Here’s a very easy way to make it at home, do note down its recipe and make Patishapta for dessert or breakfast?
- All purpose flour - 50 g
- Suji - 100 gm
- Chhena - 250 gm
- Khoya - 250 gm
- Milk - 2 cups
- Grated dry coconut - ¼ cup
- Sugar - 100 gm
- Ghee - 100 gm
- To make the filling, slow cook the Chenna with khoya to make a smooth mixture.
- Dry roast coconut until slightly browned and fragrant and add it in the chenna mixture.
- Add sugar and cook for another 2-3 minutes.
- Keep aside.
- Make a batter of flour, suji and milk.
- The thickness of the batter should be of medium consistency.
- Heat a tawa and drizzle some ghee
- Take some batter and spread on the tawa ( like you do while making an omlette or dosa)
- Slow cook it.
- Spread some filling on top.
- Make a roll and serve hot.