Patishapta.......Crepes with Coconut Filling

Last week we all celebrated the Harvest festival which is known as "Makar Sankranti" in India. As India is a very diversified country this festival is known by many names; Bhogali Bihu, Pongal, Magha Sajji, Suggi, Sankrat to name a few. We Bengalis called this festival as "Poush Sankranti" as this festival marks an ending of Bengali month called "Poush".

For us this festival is known for the reason of making "Pithes" so another name for this festival is "Pithe Parbon". I still remember the tradition of making Pithe-Paayesh in my family. My Mom along with my Grand Mother used to make lots of Pithes to celebrate this festival.

To keep the spirit alive I too make some Pithes which I learnt from my Mom. I have posted few recipes of Pithes here. You can have a look here:

Golap Pithe/ Edible Rose Garden

Hridoy Horon Pithe/ Heart Shape Pithe

Malpua/ Sweet Indian Pancakes

Gajorer Patishapta/ Carrot Crepes

Gurer Paayesh/ Rice Pudding with Date Palm Jaggery

As these days Nolen Gur (Date Palm Jaggery) is widely available in West Bengal, so I wanted to combine the goodness of Nolen Gur with the awesomeness of Patishapata. So, let's begin with the recipe:

Ingredients:

For the filling:

1. Coconut (grated): 2 cups

2. Nolen Gur (Date Palm Jaggery): 1/2 cup

3. Milk: 1 cup

For the Patishaptas:

1. Semolina: 1 cup

2. All purpose flour: 1/2 cup

3. Date Palm Jaggery: 1/4 cup

4. Milk: 3/4 cup + 1/2 cup (if required)

5. Oil: for frying

Important Note:

First thing first while working with Nolen Gur it's very important to make a test otherwise you'll end up with curdled milk. To do the test, boil 1/2 cup of milk in a pan and add the jaggery to it. If the milk gets curdled then you can do nothing with it. If not, then be ready for a delightful treat.

Method:

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

2. Take about 1/2 cup of warm milk in a bowl and add the jaggery to it. Let it melt.

3. 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. Add the melted jaggery to this batter. Keep it aside for 1-2 hours.

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

4. Add milk and cook this mixture until the milk is reduced. 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. While serving place the Patishaptas on the serving plate and garnish it as you like. I like to serve it with melted date palm jaggery.

Note:

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