Name: Pati Sapta Pitha (rice Flour Crapes Filled With Cardamom Flavoured Coconut Filling) Recipe
Total time: 30 min
Yield: 3
Cuisine: Bengali

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In bengal,  the harvesting season is celebrated as "poush parbon" or "pitha parvon". Here i am presenting pati sapta pitha which is a pure bengali delicacy made during this time. It is made up of rice flour crepes with khoya or coconut filling and flavored with freshly crushed cardamom. This is extremely delicious and can be served with melted date palm jaggery sauce.

How to make Pati Sapta Pitha (rice Flour Crapes Filled With Cardamom Flavoured Coconut Filling) Recipe

Aparajita Dutta

Crawler

Bengali

<p>In bengal,  the harvesting season is celebrated as "poush parbon" or "pitha parvon". Here i am presenting pati sapta pitha which is a pure bengali delicacy made during this time. It is made up of rice flour crepes with khoya or coconut filling and flavored with freshly crushed cardamom. This is extremely delicious and can be served with melted date palm jaggery sauce.</p>

FOR CRAPE

Rice flour

All purpose flour

Semolina

Salt

Milk to make batter

cardamom powder

Ghee/ vegetable oil for pan frying the crapes

For Filling

coconut freshly crushed or dessicated

jaggery or Gur

Crushed cardamom

Chopped dry fruits half

Ghee

step 1

Add the coconut and saute for 5 minutes. 

step 2

Now add the jaggery,  cardamom and continue sauting. 

step 3

When all are mixed switch off the flame.  will take 5 minutes. 

step 4

Now add the dry fruits.  filling is ready. 

step 5

In a large bowl add all the ingredients of crape except milk. 

step 6

Add milk little by little to make a batter. 

step 7

step 8

step 9

Now heat 1 tea spoon vegetable oil or ghee in a pan. 

step 10

Pour a laddle full if batter and rotate the pan to spread the batter in the pan. 

step 11

Place some filling at one side of the circle and start covering it from one side to another. 

step 12

step 13

step 14

Better Butter