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!
Reminds me of the time Mum used to make this. My Bengali new year was devoid any mishti muk!
ReplyDeleteI am definitely going to try make your pati shapta recipe.