Kheer Patishapta /Rice Flour Crepes with Sweetened Milk Filling

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.

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.

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!