Kheerer Patishapta
Poush sankranti or Poush parbon is celebrated on the auspicious day of Makara sankranti or the last day of Bengali month Poush. I quiet remember my childhood days. My mother, who was working as an emergency government servant, always had hectic schedule. Working night and day shifts, irregular and tough working hours were her mundane. In spite of all odds, she always made it a point to prepare pithe and puli for us in winter and particularly during poush parbon.
She always told us Aj sankranti aaj khub seet porbe. However, freezing it was, she never failed to prepare pithe, nolen gurer payes for us. Sometimes, even she used to begin preparation a few days ahead of Sankranti such that on the day, we have different varieties ready.
The best part is, they can be stored for at least 7 days. Moreover, as my thakuma and maa always said Pithe basi khetei besi bhalo lage (pithe tastes best when prepared a day or days before).
Kheerer Patishapta
Course: Main Course
Cuisine: Bengali (Indian)
Preparation time: 5 minutes
Cook time: 75 minutes + waiting time
Servings: 15 pieces
Ingredients
For the filling
- 700mL milk
- 200g of condensed milk
- 1/2 teaspoon of green cardamom powder
- 2 tablespoons of sugar
For the crepe
- ½ cup of wheat flour(maida)
- ¼ cup of semolina (sooji)
- 1 tablespoon of rice flour
- ¼ teaspoon of salt
- 2½ tablespoons of sugar
- 1 cup + 2 tablespoons of milk
- 1 tablespoon of ghee/oil
Directions
Making the filling (Takes about 45 minutes)
- In a pot, add in the 700mL of milk and bring it to boil.
- Now, add the condensed milk to the pot and continue evaporating. Continuously keep stirring the milk to prevent the scorching of the milk at the bottom. (See Notes)
- Add in the sugar to the pot and continue evaporating the milk on low to medium flame. Keep scraping the sides of the pot at regular intervals. Add cardamom powder to the milk.
- Evaporate till the milk is no more watery and forms a sticky mass.
- Turn off the flame and let the kheer cool.
Making the crepe
- In a bowl, add the wheat flour, semolina, rice flour, sugar, salt, and milk.
- Mix all the ingredients together till there are no lumps in the batter. Do not overmix.
- Cover the batter and set it aside to rest, for an hour. (see Notes)
Assembling the patishapta
- Give the batter a stir till to make it uniform.
- Take a pan and heat it. Brush the hot pan with ghee or oil.
- Take a ladle full of the batter and drop it at the center of the pan.
- Swirl it around the pan gradually to form a thin crepe.
- Cover and cook the crepe for about half a minute on low to medium flame.
- Take a portion of the kheer, shape it into a long cylinder and place it at one end of the crepe.
- Start rolling the crepe along with the kheer. (See Notes)
- Once the rolling is done, the patishapta is ready.
- Prepare all the patishaptas similarly and enjoy!!!
Notes
- Evaporating the milk brings creates layers (sor) in the milk which adds texture to the kheer. However, using condensed milk fastens the process of preparing the kheer. So I have used both to maintain the balance.
- Resting the batter helps in swelling of the semolina.
- Only one side of the crepe is cooked.
Step by step instructions to prepare kheerer patishapta
In a pot, add in the 700mL of milk and bring it to boil.
Now, add the condensed milk to the pot and continue evaporating. Continuously keep stirring the milk to prevent the scorching of the milk at the bottom.
Add in the sugar to the pot and continue evaporating the milk on low to medium flame. Keep scraping the sides of the pot at regular intervals. Add cardamom powder to the milk.
Evaporate till the milk is no more watery and forms a sticky mass. Turn off the flame and let the kheer cool.
In a bowl, add the wheat flour, semolina, rice flour, sugar, salt, and milk.
Mix all the ingredients together till there are no lumps in the batter. Cover the batter and set it aside to rest, for an hour. Give the batter a stir till to make it uniform.
Take a pan and heat it. Brush the hot pan with ghee or oil.
Take a ladle full of the batter and drop it at the center of the pan. Swirl it around the pan gradually to form a thin crepe. Cover and cook the crepe for about half a minute on low to medium flame.
Take a portion of the kheer, shape it into a long cylinder and place it at one end of the crepe.
Start rolling the crepe along with the kheer. Once the rolling is done, the patishapta is ready.
Prepare all the patishaptas similarly and enjoy!!!
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