Kheer Patishapta Pitha
Kheer Patishapta Pitha is a traditional Bengali sweet dish that combines the flavors of rice pudding (kheer) and sweet stuffed pancakes (patishapta pitha). It is a popular dessert prepared during festivals like Poush Parbon and Makar Sankranti in Bengal.
Kheer, a thickened rice pudding made with milk, rice, and sugar, is served alongside or poured over the Patishapta Pitha. The combination of the sweet, creamy kheer and the flavorful, stuffed pancake creates a delightful and indulgent dessert.
Kheer Patishapta Pitha is enjoyed as a special treat during winter festivals in Bengal. Its rich, sweet taste and unique texture make it a favorite among Bengali households and a delightful way to celebrate the festive season.
Contributors Bio
I love cooking. My first cooking lessons were from my mother, mother-in-law, and my elder sister. Then, I learned cooking from various sources such as cooking shows on TV, cooking books, and YouTube. Whenever I visit a different region, I try to learn about their local cuisine and gather recipes from locals. I experiment with those recipes at home.
আমি রান্না করতে অনেক ভালোবাসি আমার প্রথম রান্না শিখা হচ্ছে আমার মা এবং আমার শাশুড়ি এবং আমার বড় বোনের কাছ থেকে। তারপর আমি বিভিন্ন মাধ্যম থেকে টিভি রান্নার প্রোগ্রাম, রান্নার বই, ইউটিউব থেকে রান্না শেখা,আমি কোথাও বেড়াতে গেলে ওই অঞ্চলের আঞ্চলিক খাবার গুলো আমি জানতে চেষ্টা করি এবং তাদের কাছ থেকে রেসিপি জেনে আমি বাসায় ট্রাই করি।
Ingredients
For Sweetened Milk:
- 1 litre milk
- 1/2 cup sugar
- 3 tbsp rice flour Chaler Guri
For Rice Flour Crepes:
- 2 cups powdered rice Chaler Gur
- 2 cups all-purpose flour Maida
- 1/2 cup semolina Suji
- 1/2 cup sugar adjust according to taste
- 3 tablespoons oil
- salt to taste
- Lukewarm water as needed
Instructions
Kheer (Sweetened Milk):
- Boil the milk and stir occasionally to prevent it from sticking to the bottom.
- When the milk reduces to half, separate about half a cup of milk and set it aside.
- Add sugar to the remaining milk and continue stirring.
- Once the milk thickens to a desired consistency, mix the powdered rice into the separated milk and add it to the thickened milk.
- Keep stirring the mixture until it thickens further and starts to leave the sides of the pan. Remove from heat.
- Let it cool, then shape the mixture into small oval-shaped patties and keep them covered.
Rice Flour Crepes:
- In a mixing bowl, combine powdered rice, all-purpose flour, semolina, sugar, oil, and salt.
- Gradually add lukewarm water and knead to form a smooth dough. Take care not to make the dough too soft or too stiff.
- Heat a flat-bottomed pan or a frying pan and lightly grease it with oil.
- Take half a cup of the dough and spread it in a circular motion on the pan to make a thin crepe.
- Once the top surface of the crepe dries out, flip it over and cook the other side.
- When both sides are cooked, remove the crepe from the pan and repeat the process with the remaining dough.
- Keep the crepes covered to prevent them from drying out.
Assembly:
- Heat a frying pan or a flat-bottomed pan and add a little oil.
- Place one crepe on the pan and swirl it around to ensure it is coated with oil.
- Spoon about one tablespoon of the sweetened milk filling onto one side of the crepe.
- Fold the crepe in half, enclosing the filling, and press gently with a spoon to seal the edges.
- Flip the crepe and cook both sides until golden brown.
- Repeat the process with the remaining crepes and filling.
- Serve the Kheerer Patisapta Pitha hot or at room temperature.
- Enjoy your delicious Kheerer Patisapta Pitha!
Nutrition
