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Mum's Patishapta

Sep-01-2015
Romi Purkayastha
0 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mum's Patishapta RECIPE

This crepe filled with coconut, topped with a flavoured mawa sauce, is a delicious traditional dish of Bengal. I dedicate this dish to all Mums who make it with all their love, and to the millions of happy smiles it evokes at breakfast tables.

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 4

  1. 2 cups shredded fresh Coconut
  2. 1 cup + 2 tbsp White Sugar
  3. 1 1/4 cup Flour (Maida)
  4. 1/4 cup Semolina (Suji/Rava)
  5. 1 cup Water as required
  6. 1 tbsp + 8 tsp vegetable oil
  7. 1 pinch salt
  8. 1/2 kg plain Mawa (Khoya)
  9. 2 cups regular milk
  10. 4 green cardamon (elaichis) crushed

Instructions

  1. Mix the flour, semolina, and salt together. Gradually add the water to make a thick consistency (thinner than Idli batter). Add 1 tbsp oil. Mix and set aside the crepe batter
  2. Warm the milk in a saucepan. Dissolve 2 tbsp sugar and Mawa in it, stirring to remove lumps. Season with cardamom. Simmer for 10 mins., Pour the sauce into a flat tray or deep dish. The sauce should be thinner than tinned condensed milk.
  3. Saute the coconut and 1 cup sugar together in a separate deep kadai, stirring frequently, till the sugar dissolves, the coconut softens and the excess water dries up completely to make the mix look like a chunky paste - about 15-20 mins
  4. Place a non-stick pan or tawa on low flame and coat with 1 tsp oil. Put 1 ladle of crepe batter in a circle on the pan, and spread it thinly and evenly to make a round shape.
  5. Take a spoonful of the coconut mix, make a 'pen' shape out of it, and place it lengthwise on the crepe, about an inch inside the edge. Cook till slightly translucent.
  6. Using a flat spoon or karchi, carefully roll up the crepe from the filling side till you reach the other edge. Once completely rolled, press down lightly to lock the outer edges and slightly flatten the roll.
  7. Remove from tava, and soak it in the Mawa Sauce tray. Repeat the process till all your batter is used up.
  8. To serve, pick the soaked crepes out of the tray carefully and lay it on a plate, and spoon some of the Mawa Sauce over it. You can have it warm, or refrigerator chilled, depending on your preference.
  9. Note: This batter is good for 8 crepes. Use your discretion for the size of the crepe – too large and it becomes messy to fold over and manage, too small and you will spend too much time making too many crepes to finish your batter!

Reviews (4)  

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Anuradha sharma
Nov-04-2015
Anuradha sharma   Nov-04-2015

great recipe :D can we switch the sugar with jaggery or natural honey?

Deviyani Srivastava
Sep-07-2015
Deviyani Srivastava   Sep-07-2015

Traditional sweets always have something special about them...i guess its the mum's love...!

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