I have always wondered since my childhood how my mother made such nice “Patishapta”. The taste of every patishapta and especially the “kheer” (filling) always generated more curiosity. As a result, I kept on sneaking into the kitchen whenever my mom used to make such delicious patishaptas.
Being privileged since childhood to have these wonderful lip-smacking delights, I finally thought of trying my hand on preparing some patishapta with my mom, and re-live the sweet memories of it. I have never seen such perfect patishaptas beyond her preparation. The whitish brown color of those soft crepes and the dark brown color of the “kheer” give them a beautiful look. It tastes the best when it is served hot with a little bit of condensed milk.
Patishapta is the most popular among all “pithe” prepared during Sankranti . In layman’s terme, patishapta is a combination of a wheat flour crepe with coconut and jaggery fillings. There are many types of sweets, cakes, pastries available, but I would say that patishapta is the best of the lot and someone who has tasted it once will always prefer patishapta to any other sweets.
Now let’s talk about the recipe in detail so that it becomes easy for anyone to make this at home.
For the filling
- 2 Coconuts fully grated.
- Jaggery (Gur): 2 cups.
- 8-10 cups of milk.
For the crepes
- Wheat flour (Maida): 250gms
- Seomlina (Suji): 200gms
- ½ cup water.
- Milk (Dudh): 1cup
- Sunflower oil for frying
- In a non-stick skillet heat the jaggery (gur)
- Once it starts melting, add the grated coconut. Cook till the coconut feels sticky.
- Pour 2 cups of milk at a time and cook it well. The more amount of milk will make the filling very tasty. Stir very well and add more milk after certain intervals. The more you cook the grated coconut with milk the tastier it will become and will give a dark brown color.
- When you see a dark brown color, take it out of flame and keep aside.
For the crepes
- Add the wheat flour & suji and mix well.
- Pour the milk and the water and stir well to make a smooth batter and freely flowing.
- Put the non-sticky skillet on flame and heat it. Pour 1 tablespoon of oil.
- Cut the upper part of a brinjal/eggplant and spread the oil with it.
- Take a very small bowl of batter and spread it evenly on the skillet to make a round shape but do it fast.
- Place the filling, the “kheer” at the center of the crepe spreading from the top to the bottom.
- Wait for few seconds and then fold the crepe from both sides and wait till it turns light brown.
The best way of having this delicious sweet recipe is to have it warm with condensed milk spread over it.