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Wednesday, 14 April 2010

Shubho Nabo Borsho >> Pati Shapta/ Crepes with Coconut Stuffing

Its Bong New Year folks! And not just Bengali, a host of others too! Won’t say much, but just that I was really craving for a festive feel in the middle of this dreary Sydney winter. So I decided to make Pati Shapta, a traditional Bengali sweet dish made with flour, rice flour, semolina and milk with coconut and Jaggery stuffing. I didn’t have rice flour so made do with whatever I found in the pantry and the result wasn’t bad at all.

So, Shubho Nobo Borsho my readers!


For stuffing, mix shredded coconut and jaggery in a pan until sticky. I used about 2 cups of coconut and 3/4 cup of jaggery. Keep mixing it on low fire until brown and sticky.

For the crepes: Make a batter of 7 table spoons of all purpose flour, 3 tbsp of Semolina and milk to make a batter. The batter shouldn’t be too thin or thick either. Just right to make a crepe. Add a spoon of sugar and a pinch of salt to the batter and leave for 2 hours. On a non-stick pan spread the batter with a spoon and make crepes.

Add some filling to the crepe and roll it.

Pour Sugar syrup over this. (used 1/2 cup of sugar with equal measure of water for the syrup).

If you want more details on the recipe, just leave a comment.

See ya soon!

1 foodie comments:

PreeOccupied said...

Reminds me of the time Mum used to make this. My Bengali new year was devoid any mishti muk!

I am definitely going to try make your pati shapta recipe.