Come Makar Sankrati or Poush Sankranti as you call it in Bengal, and the whole of India goes into a celebration mode. Each state has its own signature sweet dish to celebrate, and even though we were miles away from our country on Sankratri, my better half came up with the request of Patishapta. So here it is ... it may sound a little tedious but trust me the whole effort is worth it .... a must try...
Ingredients :-
For the batter -
Riceflour - 1 cup
Semolina - 1/2 cup
Maida (all purpose flour) - 1/2 cup
For the filling -
Grated coconut - 1/2 cup
Condensed milk - 1 cup
Green Cardamon - 2
For kheer
Milk - 4 cups
Sugar - 6 tbsp (according to taste)
First for the kheer, crush the cardamon and add it to the milk. Reduce the milk to approximately 1/4 th of its quantity by boiling on a slow flame. When its thick add the sugar. It should be of the same consistency as custard. once done, take it off the flame and keep it aside to cool.
For the filling, add the grated coconut , cardamom and the condensed milk in a pan and cook it on slow fire till the coconut is cooked.This mixture should be almost semi solid, and must not be liquidy. Once done, allow it to cool.
Now for the technical stuff ..the batter. Make sure the proportion remains exactly the same and that is for one part of rice flour with half part of semolina and half part of all purpose flour/ maida. Make a smooth batter by adding approx 2 parts of milk. You may add more milk if needed. The batter needs to be thin so that it can be easily spread on a griddle/ tawa.
Now heat a nonstick frying pan on medium flame and smear a little oil/ ghee on it. Pour one laddle of batter in the centre of the pan and with the back of a spoon spread it outwards giving it a round shape. This needs to be done quickly before the batter sets in. Once you are able to lift this thin crepe, add the coconut stuffing lengthwise and fold both sides. Now before serving drizzle the kheer on top and then you know whats next .... Share it WITH SOMEONE YOU LOVE :) !!!!
Ingredients :-
For the batter -
Riceflour - 1 cup
Semolina - 1/2 cup
Maida (all purpose flour) - 1/2 cup
For the filling -
Grated coconut - 1/2 cup
Condensed milk - 1 cup
Green Cardamon - 2
For kheer
Milk - 4 cups
Sugar - 6 tbsp (according to taste)
First for the kheer, crush the cardamon and add it to the milk. Reduce the milk to approximately 1/4 th of its quantity by boiling on a slow flame. When its thick add the sugar. It should be of the same consistency as custard. once done, take it off the flame and keep it aside to cool.
For the filling, add the grated coconut , cardamom and the condensed milk in a pan and cook it on slow fire till the coconut is cooked.This mixture should be almost semi solid, and must not be liquidy. Once done, allow it to cool.
Now for the technical stuff ..the batter. Make sure the proportion remains exactly the same and that is for one part of rice flour with half part of semolina and half part of all purpose flour/ maida. Make a smooth batter by adding approx 2 parts of milk. You may add more milk if needed. The batter needs to be thin so that it can be easily spread on a griddle/ tawa.
Now heat a nonstick frying pan on medium flame and smear a little oil/ ghee on it. Pour one laddle of batter in the centre of the pan and with the back of a spoon spread it outwards giving it a round shape. This needs to be done quickly before the batter sets in. Once you are able to lift this thin crepe, add the coconut stuffing lengthwise and fold both sides. Now before serving drizzle the kheer on top and then you know whats next .... Share it WITH SOMEONE YOU LOVE :) !!!!
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