Nolen Gurer Patishapta
Nolen Gurer Patishapta is very much like thin lacy crepe. Famous bengali sweets, stuffed with coconut jaggery and khova filling.
Servings: 20 Piece
Ingredients
For Patishapta Batter
- 1 Cup Rice Flour
- ½ Cup All purpose flour (maida)
- ¼ Cup Semolina , fine rawa or sooji
- ¼ Cup Nolen Gur / Liquid date palm jaggery
- Milk as required to make thick smooth flowing batter
- 2 tbsp Sugar
- ¼ tsp Salt
For Stuffing
- 1 Coconut, freshly grated
- 100 gm Date palm jaggery / patali gur
- 6-8 tbsp Sugar
- 100 gm Khova
- 1 cup milk
- 1 tsp Green Cardamom powder
- ⅛ tsp Nutmeg Powder
Others
- Melted ghee to grease the pan
- Water to thin down the patishapta batter
Instructions
How To Make The Patishapta Batter.
- Sift all the flour with salt and sugar.
- Add the warm milk in batches and make a lump free smooth flowing batter.
- Add the nolen gur / liquid jaggery and give a nice stir.
- Cover the batter and let it rest for 3-4 hours.
How To Make Stuffing For Patishapta
- Grate the jaggery and add it to a non stick pan. Put the pan on low heat. Let the jaggery melt to semi liquid form
- Add the grated coconut in the melted jaggery. Mix it well and keeping it on low heat, keep stirring the coconut and jaggery till everything comes together,
- Add 1/2 cup milk and let it simmer on low heat.
- Add the grated khova / mawa, followed by sugar . Keep stirring till everything comes together and khova incorporates into the mixture very well.
- Stir in the spice powders. Check the seasonings. Add sugar or jaggery if the sweetness is not up to the desired level.
- Add the remaining milk and stir. The stuffing should be semi dry, sticky by this time and should be moist.
- Divide the stuffing into cylindrical logs and keep aside. This step helps adding the stuffing efficiently and neatly inside the patishapta.
How To Make Patishapta
- Heat a non stick pan . Grease the pan lightly with melted ghee.Keep the pan on low heat or medium low heat.
- Give a nice stir to the batter. Take a ladle full of batter and pour it onto the pan.
- Now quickly with a deft hand, stir the pan to spread the patishapta batter thinly and evenly.
- Put it back on the heat and let it set. This will take around 2 min. You will notice that edges of the crepes / patishpata starts coming out of the pan.
- Place the stuffing on one long side of the crepe. Quickly and gently, fold the patishapta over the filling and take it out of the pan.
- Grease the pan again with melted ghee for the next patishapta.
- Repeat the above steps to make patishapta.
- After making 2-3 patishapta, you will notice that the batter has thickened slightly. Thick batters does not easily spread out and resulting in thick and coarse patishapta.Add one or two tablespoon water to thin down the batter.
- Always stir the batter before pouring it on the pan.
- You can store the patishapta in air tight boxes.
- Patishapta can be enjoyed warm or cold. They definitely taste better the next day.