Patishapta is a very popular Bengali traditional dessert recipe. The festival of rice harvest in Bengal, 'poush sankranti' is celebrated by relishing the most delicious sweet the bengali cuisine offer- 'pithe', a category of sweets.
STEP 1.For the filling: Lightly toasted the grated coconut in a wok and then add in nolengur. Combine them all together over a low flame.
STEP 2.Once nolengur coconut mixture is not sticking to the pan anymore, add khoya and stir constantly on medium low flame for 2-3 minutes.
STEP 3.Toss in cardamom in the pan and mix well and then switch off the gas.
STEP 4.For Patishapta : Sift rice flour, refiend flour, Suji and salt in a clean bowl.
STEP 5.Add milk and nolen gur, mix it well carefully that there are no lumps in the mixture.
STEP 6.Heat a non stick pan, apply some riceband oil and pour in a thin layer of the mixture on it and spread it quickly, wait till the colour is light brown.
STEP 7.Put the coconut mixture length wise and roll it over and let it stay in the pan for 20 seconds.
STEP 8.Place it on the plate
Nutrition value
5638
calories per serving
390 g Fat63 g Protein469 g Carbs64 g FiberOther
Current Totals
Fat
390g
Protein
63g
Carbs
469g
Fiber
64g
MacroNutrients
Carbs
469g
Protein
63g
Fiber
64g
Fats
Fat
390g
Vitamins & Minerals
Calcium
128mg
Iron
16mg
Vitamin A
19mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
5mg
Vitamin B6
2mg
Vitamin B9
204mcg
Vitamin B12
0mcg
Vitamin C
4mg
Vitamin E
44mg
Copper
3mcg
Magnesium
483mg
Manganese
8mg
Phosphorus
912mg
Selenium
8mcg
Zinc
8mg
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