Patishapta Pithe
Thin rice flour crepes rolled with sweetened coconut-kheer filling. Made during Poush Parbon (Makar Sankranti) harvest festival.
People also search this as patisapta pitha.
Ingredients
- Water — 320 g
- oil — 15 g
- Rice Flour — 100 g
- Cardamom Powder — 2 g
- sugar — 120 g
- Fresh Coconut — 200 g
- sooji — 40 g
- salt — 1 g
- All-purpose Flour — 40 g
Method
- Cook grated coconut and sugar on low flame till moist and sticky.
- Add cardamom powder and cool the filling.
- Whisk rice flour, sooji, maida, salt and water into a flowing batter.
- Rest the batter for 30 minutes.
- Grease a pan and spread a ladle of batter into a thin round.
- Once it sets, add filling along one side and roll up.
- Remove and repeat with the rest of the batter.
Common questions
- How many calories in one plate of Patishapta Pithe?
- 346 kcal per plate.
- How much cooking time?
- 40 min — 20 min prep, 20 min cooking.