Hi, I am Kate. Today, I will show you a way to prepare patisapta (bengali dessert) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Patisapta (bengali dessert) Recipe
Patisapta (bengali dessert) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Patisapta (bengali dessert) is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have patisapta (bengali dessert) using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Patisapta (bengali dessert):
- Make ready 1 cup rice flour
- Take 1/2 cup maida
- Make ready 1/4 cup sooji Or rava
- Take 1 cup or 100 gms jaggery
- Get 1/2 cup sugar
- Take 1 cup dessicated coconut
- Take as required Oil or ghee to shallow fry the patisapta
- Prepare 1/4 cup chopped cashew
- Make ready 1/4 cup chopped kismis (optional)
Steps to make Patisapta (bengali dessert):
- To prepare the outer layer: First prepare the jaggery mixture, mix jaggery with 2 cups of water and boil until jaggery is dissolved completely, now allow it to come to room temperature.
- To prepare the batter in a mixing bowl, add rice flour, maida, rava and mix well. Now add jaggery mix gradually and mix well to ensure no lumps are there. Cover it and keep it for 30 minutes to 1 hour to set. If required you can add little water to the batter after one hour. Make sure the batter shouldn’t be too thick or too thin, consistency will be like dosa batter.
- For inner filling preparation: In a kadhai add 1 tsp ghee, switch on the flame, now add desiccated coconut and stir on low flame. Now add sugar and mix well. Add 1/4 cup water and keep on low to medium flame. Stir Occasionally and now add chopped dry fruits (cashew and kismis), mix well. Switch off the flame once the water is completely absorbed and the mixture is dried. Keep aside for cooling down.
- Now heat a flat nonstick pan or tawa. Using a brush apply oil or ghee. Now take a small amount of batter using a spoon. Spread on the pan like how we prepare dosa (but small size), once half cooked, add a little portion of coconut filling at one side towards the edge, now slowly and carefully roll it like a wrap. Shallow fry both the sides and take it out. Repeat the same process to prepare the remaining patisaptas.
- Store it in a refrigerator for 2-3 days for consumption.
So that’s going to wrap this up for this exceptional dish patisapta (bengali dessert) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
