Tuesday, April 14, 2015

Gajorer Patishapta/ Carrot Crepes

This post was lying in my drafts folder for quite a long time. I made these Crepes or Patishapta on the occasion of Poush Parbon or Makar Sankranti and thought of posting this during that time but before clicking the pics those "Patishaptas" were in our tummy. So, I thought of making them again and this time before they get their exact place I wanted to give them a space in my blog.

I thought Poila Boishak or Bengali New Year will be appropriate to post this recipe. For those who don't know what's a Poila Boishak is then let me throw some light on it: The 1st day of the Bengali New Year is marked as Poila Boishak. It is celebrated in the mid of April on 14th or 15th. On this occasion every Bengali wears new clothes and exchange gifts and sweets with their friends and family. 

The love of Bengalis for sweets is world famous. We can have sweets in breakfast, lunch and can even finish our dinner with it. So, I decided to celebrate this Poila Boishak in a sweet way and there's nothing better than trying a traditional dish. But, I wanted to give this traditional dish a twist. 

Patishaptas are usually prepared in two steps:
  • Preparing the filling with coconut, khoa (solidified milk) and sugar
  • Preparing the batter with all purpose flour, semolina and sugar

Thin crepes are then made by pouring this batter on non-stick frying pan and then placing the filling in it. You can enjoy this crepes as it is or serve them with Rabri. 

This time I decided to do a fusion of this traditional Bengali dish with a very popular North Indian dish i.e Gajar Ka Halwa. So, let's begin with or recipe:


For the filling:

1. Carrots (grated): 2 cups
2. Coconut (grated): 2 cups
3. Khoa (solidified milk): 1 cup
4. Cardamoms (crushed): 1/2 tsp
5. Milk: 1 cup
6. Dry fruits: a handful

For the Patishaptas:

1. Semolina: 1 cup
2. All purpose flour: 1/2 cup
3. Granulated Sugar: 2 tbsp
4. Milk: 3/4 cup + 1/2 cup (if required)
5. Oil: for frying

For Rabri:

1. Milk: 2 cups
2. Sugar: 1 cup
3. Cardamoms (crushed): 1/2 tsp
4. Carrots (grated): 1/4 cup


1. Sieve the all purpose flour in a deep bowl and mix it with semolina and sugar.

2. Make a batter by adding milk very little at a time. Take care that the batter should be lump free and smooth. The batter should be of pouring consistency. Add more milk if required. Keep it aside for 1-2 hours.

3. Place another pan on medium heat. Add the grated carrots, grated coconut and sugar to the pan and cook it for 3-4 mins. 

4. Add milk and cook this mixture until the milk is reduced. Add crushed cardamom, khoa and dry fruits and cook for another 2-3 mins. Your filling is ready. 

5. Take a frying pan and add few drops of oil. Once the pan is hot enough take a ladleful of batter and spread it immediately.

6. Let it cook for a minute. Place a spoonful of filling on one side of the crepe and roll the crepe with the filling. Take them out on a plate.

7. Repeat the process for other patishaptas. 

8. In another heavy bottomed pan pour the milk and heat it on medium heat. Reduce the milk to half. Add sugar and grated carrots. Let it cook for another 2 mins.

9. Finally add crushed cardamoms and switch off the heat.

10. While serving place the Patishaptas on the serving plate and pour the carrot rabri on top of it. Garnish it with chopped dry fruits and saffron.


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