Ingredients for the Batter:
| Rice Flour: 1 cup |
| All-Purpose Flour (Maida): 1/2 cup |
| Semolina (Sooji/Rava): 1/4 cup |
| Sugar: 2 tablespoons |
| Milk: 2 cups (or as needed to make a thin batter) |
| Cardamom Powder: 1/2 teaspoon |
Ingredients for the Filling:
| Grated Coconut: 2 cups |
| Jaggery (Gur): 1 cup, grated |
| Khoya/Mawa (optional): 1/2 cup |
| Cardamom Powder: 1/2 teaspoon |
| Ghee: for cooking |
Method:
- Prepare the Batter: Mix rice flour, all-purpose flour, semolina, sugar, cardamom powder, and milk to form a smooth, thin batter. Let it rest for 30 minutes.
- Make the Filling: In Vardaan’s Stainless Steel Pan, mix grated coconut, jaggery, khoya (if using), and cardamom powder. Cook on medium heat until the mixture thickens. Set aside to cool.
- Cook Pancakes: Heat a non-stick frying pan (preferably stainless steel) and grease it lightly with ghee. Pour a ladleful of batter, spread into a thin circle. Cook on low heat until the edges start to lift.
- Add Filling: Place a spoonful of filling on one side of the pancake. Roll the pancake to enclose the filling.
- Cook Both Sides: Cook both sides until golden brown. Remove from the pan.
Serving:
Serve the Patishapta warm or at room temperature. They are a delightful treat, commonly enjoyed during the Bengali festival of Poush Parbon.
