Hello, I am Joana. Today, I will show you a way to make patisapta (bengali dessert) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Patisapta (bengali dessert) Recipe
Patisapta (bengali dessert) is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Patisapta (bengali dessert) is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook patisapta (bengali dessert) using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Patisapta (bengali dessert):
- Prepare 1 cup rice flour
- Take 1/2 cup maida
- Get 1/4 cup sooji Or rava
- Make ready 1 cup or 100 gms jaggery
- Take 1/2 cup sugar
- Get 1 cup dessicated coconut
- Make ready 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 is going to wrap this up for this special dish patisapta (bengali dessert) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
