Patisapta (bengali dessert)

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Patisapta (bengali dessert). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Patisapta (bengali dessert) is one of the most favored of current trending foods on earth. It's simple, it's fast, it tastes yummy. It's enjoyed by millions daily. They are fine and they look wonderful. Patisapta (bengali dessert) is something that I've loved my entire life.

Many things affect the quality of taste from Patisapta (bengali dessert), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Patisapta (bengali dessert) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Patisapta (bengali dessert) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Patisapta (bengali dessert) estimated approx 40-45 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Patisapta (bengali dessert) using 9 ingredients and 5 steps. Here is how you can achieve that.

This sweets can be made using sugar, but i have used jaggery Or gur.
#goldenapron3
Week2-dessert

Ingredients and spices that need to be Make ready to make Patisapta (bengali dessert):

1. 1 cup rice flour
2. 1/2 cup maida
3. 1/4 cup sooji Or rava
4. 1 cup or 100 gms jaggery
5. 1/2 cup sugar
6. 1 cup dessicated coconut
7. as required Oil or ghee to shallow fry the patisapta
8. 1/4 cup chopped cashew
9. 1/4 cup chopped kismis (optional)

Steps to make to make Patisapta (bengali dessert)

1. To prepare the outer layer: First prepare the jaggery mixture, mix jaggery with 2 cups of water and boil until jaggery is dissolved completely, now allow it to come to room temperature.
2. To prepare the batter in a mixing bowl, add rice flour, maida, rava and mix well. Now add jaggery mix gradually and mix well to ensure no lumps are there. Cover it and keep it for 30 minutes to 1 hour to set. If required you can add little water to the batter after one hour. Make sure the batter shouldn't be too thick or too thin, consistency will be like dosa batter.
3. For inner filling preparation: In a kadhai add 1 tsp ghee, switch on the flame, now add desiccated coconut and stir on low flame. Now add sugar and mix well. Add 1/4 cup water and keep on low to medium flame. Stir Occasionally and now add chopped dry fruits (cashew and kismis), mix well. Switch off the flame once the water is completely absorbed and the mixture is dried. Keep aside for cooling down.
4. Now heat a flat nonstick pan or tawa. Using a brush apply oil or ghee. Now take a small amount of batter using a spoon. Spread on the pan like how we prepare dosa (but small size), once half cooked, add a little portion of coconut filling at one side towards the edge, now slowly and carefully roll it like a wrap. Shallow fry both the sides and take it out. Repeat the same process to prepare the remaining patisaptas.
5. Store it in a refrigerator for 2-3 days for consumption.

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So that is going to wrap this up with this exceptional food Simple Way to Prepare Award-winning Patisapta (bengali dessert). Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!