Patishapta is a popular Bengali dessert that is mainly prepared on the occassion of Makar Sankranti. They are mainly thin rice flour, maida and milk crepes stuffed with coconut and jaggery. However, in this recipe, carrot is the main ingredient and batter of the crepe is made with milk taken from the pan in which carrot is being cooked. This gives a beautiful light pink colour to the crepes and hence visually more appealing.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 7 crepes
- Carrot 250 g, grated
- Sugar 1 tbsp (for carrot stuffing) + 4 1/2 tsp (for batter)
- Milk 400 ml
- Khoya 2 tbsp, crumled or grated
- Coconut 2 tbsp, grated
- Almonds 7-8, slivered
- Ghee 4-5 tsp
- Maida 1/2 cup
- Rice Flour 1/4 cup
- Take milk in a pan and let it boil. Add grated carrots.
- In a separate bowl, take maida, rice flour and sugar. Once milk starts taking colour from the carrots, transfer the required quantity to the bowl.
- Mix well to make a thin batter. You can even take help of your blender / hand blender to get a smooth batter.
- When the carrots are well cooked and milk is completely absorbed, switch off the flame.
- In another pan take two teaspoon of ghee and add cooked carrots, sugar, and almonds. Fry till ghee separates.
- Now add khoya, coconut and sugar. The mixture will become gooey again because of sugar, so saute till it dries up and looks well fried.
- Pour a ladle full of batter in the centre of the tava and spread it evenly in a circular way to make a thin crepe.
- Once the bottom of crepe starts taking colour (do not burn), keep the filling in the centre of crepe, fold the sides and remove from fire.
- Serve hot.