Pathisapta Recipe

Name: Pathisapta Recipe
Yield: 1
Cuisine: North Indian

Recipe By Slurrp

This recipe is a type of a Bengali traditional sweet dish specially made during festivals.This recipe is a type of pithe. It is a light crêpe filled with either kheer or a coconut-and-gur mixture.Sweet in taste.Easy and quick to prepare.Prepare in less time.

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Ingredients For Pathisapta Recipe

NaN For The Filling
3 cup Coconut/khoya, grated
2 tablespoon Sugar
date jaggery
3 green cardamoms
2 tablespoon Salt
0.5 cup Milk
3 bay leaves
NaN Ghee
1.5 kilogram Milk
3 tablespoon Sugar
1 tablespoon Flour
1 tablespoon powder milk
2 bay leaves
4 Cardamoms
For the batter
1 cup Refined flour/maida
0.5 cup Sooji
0.25 cup Rice flour
1.5 cup 2 Milk
Cooking Oil

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Directions : Pathisapta Recipe

STEP 1.Pathisapta pitha (coconut filling)

STEP 2.Filling

STEP 3.Take a kadai and add 1 cup of water.

STEP 4.Now add the crushed coconut/khoya, salt, and mix it with the water very well, let the water evaporate on low flame.

STEP 5.Now add the 5tbsp jaggery and saute it with the khoya thoroughly. Keep mixing them until the jaggery is evenly spread.

STEP 6.Add ½ cup milk and mix it well with the khoya (you can omit this step).

STEP 7.Now add 2-3tbsp sugar and mix it with the khoya (you can add more sugar as per your taste).

STEP 8.Now add the bay leaves and cardamom, give it the right mix.

STEP 9.Keep stirring it occasionally so that the coconut doesn’t stick.

STEP 10.At last, you can add 1tbsp ghee for enhancing the flavor.

STEP 11.Take out the filling in a plate and let it cool.

STEP 12.Batter

STEP 13.In a bowl, add 1 cup refined flour/maida, 1/2 cup sooji (semolina),1/4 cup rice flour, 1 1/2 - 2 cups milk, and 1 tbsp salt mix it carefully without making any lumps. Add water to balance the consistency.

STEP 14.Make a smooth paste.

STEP 15.Pathisapta pitha (kheer filling)

STEP 16.Filling

STEP 17.Take a saucepan and pour 1.5 kg of milk and ad 2 bay leaves and 4 cardamoms.

STEP 18.Once bubbling, stir in 4-5tbsp sugar.

STEP 19.Keep boiling the milk, while stirring it continuously, for about 90 minutes. During this entire time, the pot should be on medium to low heat.

STEP 20.At regular intervals of 3–4 minutes, be sure to scrape the solids from the bottom and sides of the pot, and incorporate them into the boiling milk. We don’t want our kheer to burn at any point.

STEP 21.Once the milk has thickened such that when you lift some of it on your spoon and drop it, it falls in clumps, make a paste of 1 tsp flour and 1 tbsp milk.

STEP 22.At last, you can add 1tbsp ghee for enhancing the flavor.

STEP 23.Take out the filling in a plate and let it cool.

STEP 24.Batter

STEP 25.In a bowl, add 1 cup refined flour/maida, 1/2 cup sooji (semolina),1/4 cup rice flour, 1 1/2 - 2 cups milk, and 1 tbsp salt mix it carefully without making any lumps. Add water to balance the consistency.

STEP 26.Make a smooth paste.

STEP 27.Pathisapta pitha (kheer filling)

STEP 28.Heat the kadai and put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the brush.

STEP 29.Put the filling lengthwise at the center of it and roll it. Wait till the color is light brown.

STEP 30.Place it on the plate. Serve hot or cold.

STEP 31.You can pour condensed milk over it before serving.

STEP 32.Pathisapta pitha (kheer filling)

STEP 33.Heat the kadai and put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the brush.

STEP 34.Put the filling lengthwise at the center of it and roll it. Wait till the color is light brown.

STEP 35.; place it on the plate. Serve hot or cold.

STEP 36.You can pour condensed milk over it before serving.

Nutrition
value

5527

calories per serving

343 g Fat128 g Protein489 g Carbs76 g FiberOther

Current Totals

343 g Fat
128 g Protein
489 g Carbs
76 g Fiber

MacroNutrients

Carbs
489 g
Protein
128 g
Fiber
76 g

Fats

Fat
343 g

Vitamins & Minerals

Calcium
2815 mg
Iron
28 mg
Vitamin A
217 mcg
Vitamin B1
2 mg
Vitamin B2
3 mg
Vitamin B3
8 mg
Vitamin B6
2 mg
Vitamin B9
378 mcg
Vitamin B12
0 mcg
Vitamin C
65 mg
Vitamin E
18 mg
Copper
3 mcg
Magnesium
589 mg
Manganese
7 mg
Phosphorus
2538 mg
Selenium
45 mcg
Zinc
16 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Pathisapta Recipe

ingredients serve

Ingredients For Pathisapta Recipe

Directions : Pathisapta Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

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