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| patishapta |
Preparation Time : 1-2 hours
Cooking Time : 1 hour
Ingredients :
- Coconut : 2 cups finely grated
- Condensed milk : 1 can
- Sugar : 1 cup
- Sooji / semolina : 1 cup
- Maida : 1+ 1 cup
- Milk : 1/2 cup
- Water : 2 cups
- Mustard oil / Ghee: 1-2 tbsp
- Bay leaf : 1 small
- Cardamom powder : 1/2 tsp
Procedure :
1) In a large bowl add 1& 1/2 cup maida ,1 cup sooji ,1/2 cup sugar and 1 cup
water. Mix them well so that there are no lumps.You can also add milk instead
of water.Keep the mixture for an hour. Make a medium consistency batter i.e
not too thin nor too thick and it should be free flowing. If reqiured add more
water and sugar.
2) In a kadai add grated coconut ,sweetened condensed milk ,1/2 cup milk and
3 tbsp sugar. In medium heat keep stirring the mixture till its get sticky.
Coconuts tends to burn easily so keep stirring continuously. Make the mixture
little dry so that there remains almost no moisture.If you make it completely dry
and then the filling will become hard to eat.
3) Add cardamom powder to the coconut mixture. Mix them well. Remove from
heat and keep it aside to cool.
4) Take 2 tbsp of coconut mixture and give it a thin cylindrical shape.
5) Take a non stick pan or tawa and heat it.Cut the upper part of an eggplant and
keep the stalk intact .Put very little oil or ghee on the pan and spread oil over
the pan with eggplant head and heat it.
6) Make the heat medium-low. Put 1 large ladle or 4 tbsp of batter over the pan
and spread it evenly with a bay leaf or you can also use back of your ladle and
make it an round shape.
7) Before the batter tends to solid put the coconut filling lengthwise at one end of
the crepe . Now roll the crepe very gently from the filling side towards the inner
direction. Press it gently with a spatula on both ends so that roll will remain tight.
Keep it in one end of the pan for 1- 2 minute and cook it on both sides of the
patishapta. Now remove from heat put it in a serving dish.
Serve it warm or cold.
