Hridoy Horon Pithe

hridoy horon pithe

Preparation Time : 1 & 1/2 hour
Cooking Time : 1 hour

Ingredients :

• All purpose flour / maida : 1 & 1/2 cup
• Ghee : 1/4 cup
• Salt : pinch
• Baking soda : 1/8th tsp
• Baking powder : 1/8 th tsp
• Milk : 1/2 cup
• Sugar : 1 cup
• Water : 1 & 1/2 cup
• Saffron : pinch
• Cardamom : 2 crushed
• Vegetable oil : 1 cup

Procedure :

1) In a bowl take flour ,pinch of salt ,baking soda and baking powder. Mix them
    well. Add ghee and mix it well with flour. Knead it for 10 minutes with your
    palms. Now add milk and knead them well.Make a soft dough.Keep it aside
    for atleast 30 minutes.
2) Now take a pan and boil water and sugar . Add crushed cardamom .Make thick
    syrup. Keep it aside.
3) Divide the dough 5-6 balls and roll each balls into very thin flat bread.
4) Fold the flat bread as paper fan and fold in half. Seal inside with wet finger and
    fold  the open edges opposite way to make a heart shape and seal with water and
    cut the excess part.

5) Heat oil in a frying pan and fry pithe on medium heat till its colour changes to
    golden brown.
6) Soak them in warm sugar syrup for at least 1 hour. Take them out from syrup .
    Garnish them with saffron.

    Enjoy Hridoy Horon Pithe.

Pati Shapta

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.