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Patishapta Pithe in Caramelised Rabri
Patishapta Pithe in Caramelised Rabri

Before you jump to Patishapta Pithe in Caramelised Rabri recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

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We hope you got benefit from reading it, now let’s go back to patishapta pithe in caramelised rabri recipe. You can have patishapta pithe in caramelised rabri using 23 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Patishapta Pithe in Caramelised Rabri:
  1. Take Batter -
  2. Use 1/2 cup rice flour (makes around 7)
  3. Get 1/2 cup whole wheat flour
  4. Provide 1/4 cup semolina
  5. Get 2 tbsp. sugar
  6. You need 2 tbsp. powdered cashew powder (opt)
  7. Get 1/4 tsp. cardamom powder
  8. Prepare as required milk to make the batter
  9. Use Filling -
  10. Provide 1 tbsp. ghee
  11. You need 1/2 cup fresh grated coconut
  12. Prepare 1 cup khoya / milk pedas, crumbled
  13. Provide 1/4 tsp. cardamom powder
  14. You need 1 tsp. kewra water (opt)
  15. Provide to taste sugar
  16. Provide 1 tbsp. chopped pistachios
  17. Use as needed oil / ghee to grease the pan
  18. Provide Rabri -
  19. Use 1/2 litre full cream milk
  20. Use 2 tbsp. sugar
  21. Prepare 1 tbsp. chopped pistachios
  22. You need pinch saffron
  23. Use 1 tsp. rose water
Instructions to make Patishapta Pithe in Caramelised Rabri:
  1. For the batter - mix together all the mentioned ingredients with required quantity of milk. Keep aside for 30 minutes. If needed add water to make the consistency a semi liquid batter of pouring consistency. Keep aside.
  2. For the stuffing - Heat ghee in a non-stick pan and saute the coconut till it changes colour. Then add the khoya, cardamom powder, kewra water and sugar to taste.
  3. Saute on a low flame till it is thick and starts to leave the sides of the pan. Switch off the flame and add the pistachios. Keep aside to cool.
  4. Smear a non-stick tawa / griddle with a little oil / ghee and pour a ladleful of the batter. Spread it around by tilting the tawa. Add a few drops of oil around the edges and let it cook for a few seconds.
  5. Add a heaped tbsp. of the filling lengthwise in the centre of the pancake and roll it over. Press it gently and take off the heat.
  6. To make the rabri - Heat the sugar along with 1 tsp. of water till it caramelises. Then add the milk and simmer on a low flame till it thickens.
  7. Make similar Patishapta pithe with the remaining batter. Serve as desired. Another great option is to relish with some homemade rabri drizzles over it for that ultimate sweet experience.
  8. Keep stirring at intervals. Switch off the flame and add the rose water. Cut the pati shapta into bite size pieces and drizzle some rabri over it. Serve, garnished with the chopped pistachios and saffron.

Today's pick is Patishapta Recipe: Patishapta is one of the hot favorite pithe amongst Bengali on the auspicious occasion of Poush Parbon or makar sankranti. This fine flour and semolina based crêpe is filled with desiccated coconut and rich palm jaggery, Here is Patishapta Recipe with Jaggery. In terms of appearance, Patishapta can be called the Indian cousin of French thin and crispy crepes. Stuffed with delectable jaggery, and grated coconut filling, Patishapta is one of the forms of. In a bowl, mix the grated coconut with Rabri / condensed milk.

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