Today is Poush Sankranti
or Makar Sankranti in West Bengal which is the last day of the Bengali month
Poush. The same time this day is celebrated in other states of India too. Like
Bihu in Assam, Pongal in South India, Lohri in Punjab, Hadaga Festival in
Maharastra Etc. Actually this is a harvest festival and different states call
it in different names. But all over the India celebrate this harvest festival.
A special day we always celebrate with food from start to end. In Bengal
we call this day as PITHE PARBON also, basically long time ago people
started celebrating this day with the rice they received from their land. And with
that rice they used to make lots of sweet dishes and all those sweet dishes are known as “PITHE”. From my childhood days used to see my maa and grand maa used to make lots
of different PITHE and I really tried to make something like them to celebrate
the special day. I prepared some Kheer Patisapta which is a traditional Bengali
sweet just like Kheer Wrapped Pan Cakes in milk cream.
Ingredients
For
stuffing or PUR
1.One large
cup shredded fresh coconut.
2.One cup
thick milk.
3.Two table
spoon milk powder.
4.Half cup
sugar.
5.One
freshly crushed cardamom.
For Outer
part or Pan cakes.
1.All-purpose
flour: 1 cup.
2.Semolina or Suji: 4 table spoon.
3.Ghee: 1
table spoon.
4.Milk: 1 ½
cup if needed use some more.
5.Sugar: 2
table spoon.
6.Salt:
pinch of.
7.Sunflower
oil.
For Kheer:
1.Milk: 2
cups.
2.Condensed
Milk: Two table spoon.
3.Freshly
crushed cardamom: 1.
Process:
For Pur or
Stuffing:
In a large heavy
bottomed vessel add the shredded coconut and sugar first and stir with a wooden
spoon till the sugar melts completely.
Now add the
milk and the milk powder and cook this in medium heat till the coconut milk
mixture become dry and sticky now add the freshly crushed cardamom and mix
well. Now the pur or stuffing is ready.
Now for the
Pan cakes batter:
In a large
bowl add the flour, semolina, sugar salt and ghee first then mix with a spoon,
then add the milk and make a batter just like pan cake (not so thick not so
light)
Now in a
nonstick pan sprinkle some oil first and spread the oil all over the pan. Then spread some batter like a pan cake and then
just in the middle add one spoon full of coconut stuffing from one end to
another and roll the pan cake or Patisapta with a flat spatula. And then
shallow fry both the sides for few seconds.
Same way make all the Patisapta.
Your Patisapta
is ready you can eat them like this also.
Now for
kheer add the milk in a heavy bottomed vessel and boil this in low flame till
it reduce the quantity, then add the condensed milk and the crushed cardamom
and cook till it become thick .
Now place
the fried Patisapta in a plate and pour the kheer on top of that, and sprinkle
some crushed pistachios on top of that.
Poush
Shankranti special KHEER PATISAPTA is ready serve hot or cold.