Patishepta-Harvest Season Celebratory Indian Sweet Crepe Recipe

Every Country, ethnicity, how big or small has a season of harvest, marked with certain celebrations. India is a vast country in terms of diverse languages, seasons and celebrations. One such celebration is Poush-Sankranti, which marks the end of winters and arrival of the fresh harvest. In different parts of India, it is celebrated under different names, Lohri, Bihu, Pongal etc.. In the State of West Bengal(Eastern India), it is called Poush Sankranti.

The Bengalis, prepare many dishes to mark this occasion. One such dish is Patishepta. Traditionally, it is prepared with Freshly harvested Rice and Jaggery.

Here I am sharing with you one of the versions of the recipe, which is quite easy to prepare.

List of Ingredients:

1 Whole coconut, desiccated

250 gms Jaggery

30 gms Rice flour

60 gms Semolina

120 gms All purpose flour

500 ml Milk

Edible oil for brushing, if required.

Equipment:

Skillet/Roti Maker

Heavy bottomed vessel

Other misc. equipment, viz: Bowl, Spatula, Ladle, Spoon, Plate etc.

Since fresh coconut is readily availible, we break it ourselves and desiccate it at home using a mixer grinder. If the same is not available, you can purchase freshly desiccated ones from the grocery store.

Mix the rice flour, all purpose flour and semolina with milk. The batter should be runny enough to spread in a skillet but not out in an out of control way. It should be hold shape when spread on the skilled. Once desired consistency is achieved, for minimum of 45 minutes.

Post 45 Minutes: We need to see if the batter has soaked up the milk and become dense, to regain the previous consistency we would need to add more milk.

The filling for the crepe is made with coconut, jaggery and some condensed milk. In this case, I am using date jaggery, other forms as availible can be used.

Substitutes:

In place of jaggery, sugar.

In place of condensed milk, creamy layer formed in boiled whole milk.

Take a heavy bottomed vessel

Heat it up at low flame

Add desiccated coconut

Add Jaggery

Mix it till the jaggery dissolves and you get a uniform brown color.

Add condensed milk and mix it evenly.

The whole process should take about fifteen minutes at low to medium flame.

After this take it of heat and let it cool.

After 45 minutes and post ensuring the required consistency, it is time to make the crepes.

For this we need a skillet, however, I already own an amazing Roti maker, which runs on electricity and it is great for making crepes and the likes.

For those using skillet, may need to brush oil on skillet, before pouring each crepe, so that it does not stick.

Except for the equipment, remaining process is same.

The crepes are meant to be thin, so with help of a ladle pour about 1 to 1 1/2 ladles full of batter on the slightly heated skillet.

Once the crepe is cooked, turn off the heat and add the coconut filling in a straight line.

Roll one side, as in picture to cover the the filling.

Now Roll the other side, this will keep the filling in place.

Take the crepe off the skillet.

The Patishepta is ready to be enjoyed.