Name: Patishapta drizzed with Rabdi recipe by Aish Das-Padihari at BetterButter
Prep time: 3600 min
Cook time: 20 min
Total time: 3620 min
Yield: 6
Ingredients: For For the batter: 1 cup refined flour; 1/2 cup sooji or semolina; 1/4 cup milk powder; 2 Cups Water; a pinch soda, 2 TBSP sugar Ghee (or butter) to cook the patishapta; For the filling: 1 cup fresh coconut or frozen sweetened coconut; 1 cup homemade paneer; ¼ cup sugar, 1 tsp ground cardamom powder; For Rabdi (Cardamom Cream Milk) 2 cups half and half or full cream milk; 1/2 cup Sugar, ¼ cup condensed milk; 1 TBSP ground cardamom powder, 2 TBSP Ground almonds

ABOUT Patishapta drizzed with Rabdi RECIPE

Even though Patishapta is a very famous Bengali sweet usually made during the winter season or festive seasons, I gave it an Odia touch by filling the Patishapta with coconut and homemade paneer filling and served with chilled Rabdi on top. You can not go wrong with this decadent sweet having roots in old indian traditions.

Ingredients Serving: 6

For For the batter: 1 cup refined flour
1/2 cup sooji or semolina
1/4 cup milk powder
2 Cups Water
a pinch soda, 2 TBSP sugar Ghee (or butter) to cook the patishapta
For the filling: 1 cup fresh coconut or frozen sweetened coconut
1 cup homemade paneer
¼ cup sugar, 1 tsp ground cardamom powder
For Rabdi (Cardamom Cream Milk) 2 cups half and half or full cream milk
1/2 cup Sugar, ¼ cup condensed milk
1 TBSP ground cardamom powder, 2 TBSP Ground almonds

Instructions

For the Sweet Coconut filling: In a non-stick pan over low heat, heat the ghee or butter.
Add grated coconut, crumbled paneer and sugar.
Keep stirring until the mixture gets well mixed. Be careful with the heat. You need to cook the mixture on low to medium heat for 8 to 10 minutes.
Add cardamom powder and turn off the heat. Let it to cool.
For the Patishapta or The Crepes: Take Flour, Semolina and Milk powder, sugar and soda in a bowl.
Add water and whisk it carefully to avoid making lumps. The batter should be lump free and the consistency of the batter should be runny (Little thinner than pancake batter).
Keep aside the batter for 30 minutes.
Heat a non-stick pan and add a little ghee.
Pour a thin layer of the mixture on it and spread it quickly with the ladle.
The size of the crepes should not be a very big nor small.
Add a couple of spoon of the Sweet Coconut filling in the center and roll the crepes length wise.
The crepes should have that nice light golden brown color on them.
For Rabri or The Reduced Cardamom Cream Milk - Heat all the ingredients except cardamom powder and almonds on low heat until the amount of the mixture is less than half.
This effort will take probably 45 minutes to an hour.
You have to stir the mixture from time to time to avoid the issue of milk sticking to the bottom of the pan or getting burnt.
Add the cardamom powder and almonds in the end.
Serving - Take Two Patishapta on a plate and pour some rabdi on top.

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