Pathisapta Recipe

step 1

• STEP 1.Pathisapta pitha (coconut filling)

step 2

• STEP 2.Filling

step 3

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

step 4

• 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

• 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

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

step 7

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

step 8

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

step 9

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

step 10

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

step 11

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

step 12

• STEP 12.Batter

step 13

• 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

• STEP 14.Make a smooth paste.

step 15

• STEP 15.Pathisapta pitha (kheer filling)

step 16

• STEP 16.Filling

step 17

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

step 18

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

step 19

• 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

• 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

• 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

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

step 23

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

step 24

• STEP 24.Batter

step 25

• 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

• STEP 26.Make a smooth paste.

step 27

• STEP 27.Pathisapta pitha (kheer filling)

step 28

• 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

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

step 30

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

step 31

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

step 32

• STEP 32.Pathisapta pitha (kheer filling)

step 33

• 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

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

step 35

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

step 36

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