Pitha, is a home-made sweet, which has outer layer made of rice or wheat flour and a inner filling made of different savouries. Pitha is usually prepared during Poush Parbon, the festival marking the harvesting season, known as Makar Sankranti in North India. Each Bengali house has its own proportion or formula for patishapta. Here i am posting the way my Mamon (eldest Aunt) makes patishapta.
For Crepes or outer layer you need.........
Semolina or Suji : 1 cup
Milk : 1 cup
Maida(Plain white flour) : 1 cup
ghee : 1 tsp
Ghee for shallow frying
For stuffing or filling you need........
freshly grated coconut : 1 cup
Sugar : 1/4 cup
Cardamom powder : 1 tbsp.
1/2 cup condensed milk/kheer omit sugar
Almonds/cashews (chopped) and raisins : 1/2 cup
How to make the stuffing :
Grate the coconut.
In a karai or pan, stir together the coconut, sugar and condensed milk until they mix together and form into a soft moist mass.
Add nuts and raisins. Take pan out of heat and sprinkle cardamom powder over it and give it good stir.
Your stuffing is ready. Let it cool for sometime.
How to make the crepes or outer layer :
Soak the semolina/suji in milk for 30 to 45 minutes. Then add flour/maida , ghee (1 tsp) and sugar in the milk and mix to make a smooth dosa like batter without lumps.
Now heat a wide frying pan or tawa, preferably non-stick one and grease with a drop of ghee. swirl pan around so that pan is coated evenly with the hot ghee.
Drop 2 tablespoon of batter into the frying pan and swirl pan around to coat evenly and make a round crepe.
Allow batter to set and cook until crepe turns very light brown. I like to fry them on both sides.
Then put little amount of stuffing at the one end of the crepe.
Then fold it over the filling and roll it upto the other end.
Remove from the pan and repeat the steps to make more patishaptas. Serve your Deities hot or cold.Please do not forget to accompany it with nalen gur (fresh date jaggery).