This month's Indian Cooking Challenge is a sweet from Bengal.Pati Shapta as Bengal calls or the crepes filled with a sweet coconut-jaggery mixture for us the non-bongs.As we all are aware,Bengal is famous for it's festivals and sweets alike.Poush Parbon is the winter harvesting festival falling on Makara Sankrathi of Bengali month Poush.To celebrate this auspicious occasion they prepare Pithe (sweets of different types comprising milk,jaggery and rice) and Pati Shapta is one among them.Those who want to know more can read at Sandeepa's Blog.Thank you Sandeepa for this yummy recipe.
Being a sweet,I decided to prepare minimum and see.Then it was a confusion period after going through many recipes.At Arundhuti's Saffron Kitchen,the crepe batter itself turned unique with the addition of jaggery.The color thereof was truly appetizing.Then if you go through Soma Rathore's Pati Shapta,it's all about being flexible with the batter.Which gave me kind of courage to go with the re-calculation.What I depend really was Sandeepa herself,but with slight changes.
Ingredients (yields 6-7)
1 heaped cup maida/all purpose flour
1/2 cup rice flour
1/6 cup rava/sooji
2 cups milk (Depends.I used slim milk)
3 cups grated coconut
100 gm khoa
1.5 cups palm jaggery
1/2 tsp cardamom powder
In a kadai mix the coconut with jaggery .Switch on the stove and proceed adding khoa.Keep on stirring till the mixture turns sticky.Flavor with cardamom powder.The process should be done slowly.Switch off the stove and keep.
In a large bowl,mix all purpose flour,rice flour and sooji.Slowly dilute it with milk.This should be done without lumps.Though I used 2 cups of slim milk,it may be different with you.The batter has to be thin.
Heat a frying pan and smear few drops of oil/ghee.Pour a ladle-full of better and spread it evenly.Once it's cooked flip it over.Now turn it again and arrange spoon full of filling in the middle of crepe.This should be lengthwise.Fold it from both sides and keep.Repeat the process and serve hot with sweet milk or milkmaid.