Name: Pati Sapta Pitha (Rice flour crapes filled with cardamom flavoured coconut filling) recipe by Aparajita Dutta at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: FOR CRAPE:; Rice flour 1 cup; All purpose flour 1 cup; Semolina 1/2 cup; Sugar 2 table spoon; Salt 1 pinch; Milk to make batter; Cardamom powder 1 tea spoon; Ghee/ vegetable oil for pan frying the crapes; For Filling:; Coconut freshly crushed or dessicated 1 cup; Jaggery or Gur 1/2 cup; Crushed cardamom 1 tsp; Chopped dry fruits half cup; Ghee 1 table spoon

ABOUT Pati Sapta Pitha (Rice flour crapes filled with cardamom flavoured coconut filling) RECIPE

In Bengal, the harvesting season is celebrated as "Poush Parbon" or "Pitha Parvon". Here I am presenting Pati Sapta Pitha which is a pure Bengali delicacy made during this time. It is made up of rice flour crepes with khoya or coconut filling and flavored with freshly crushed cardamom. This is extremely delicious and can be served with melted date palm jaggery sauce.

Ingredients Serving: 3

FOR CRAPE:
Rice flour 1 cup
All purpose flour 1 cup
Semolina 1/2 cup
Sugar 2 table spoon
Salt 1 pinch
Milk to make batter
Cardamom powder 1 tea spoon
Ghee/ vegetable oil for pan frying the crapes
For Filling:
Coconut freshly crushed or dessicated 1 cup
Jaggery or Gur 1/2 cup
Crushed cardamom 1 tsp
Chopped dry fruits half cup
Ghee 1 table spoon

Instructions

Heat ghee in a pan.
Add the coconut and saute for 5 minutes.
Now add the jaggery, cardamom and continue sauting.
When all are mixed switch off the flame. Will take 5 minutes.
Now add the dry fruits. Filling is ready.
In a large bowl add all the ingredients of crape except milk.
Add milk little by little to make a batter.
It should not be too thin or too thick.
It should be of pouring consistency.
Now heat 1 tea spoon vegetable oil or ghee in a pan.
Pour a laddle full if batter and rotate the pan to spread the batter in the pan.
Place some filling at one side of the circle and start covering it from one side to another.
Continue until all are done.
Serve hot or at room temperature.

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