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Patishapta essentially consists of three parts, viz., the outer envelope, the filling, and the sauce that it is served in.
Ingredients for Envelope:
Preparing the Envelope:
Mix milk and flour. Heat 1 tsp. oil in a frying pan.
Spread a portion of the mix thin on the frying pan in the form of a circle of diameter 4 inch approx. Turn over when the bottom turns light brown. Fry till the other side turns light brown too. Remove from heat.
Repeat process for other portions.
Ingredients for Filling:
You should be able to buy Khowa at Indian sweet shops. In case you are not able to buy Khowa, you may also prepare it. It takes some time, though. To prepare 1 cup Khowa, heat 2 cups of milk under medium heat and stir till very thick. Add half cup sugar and continue to stir till it becomes almost solid. If preparing Khowa is also difficult for you, do not worry; patishapta tastes great even without filling.
Ingredients for Sauce:
Preparing the Sauce:
Heat milk under medium heat and stir till thick (but not as thick as the filling). Add sugar and stir a little more till sugar dissolves well. Add cardamom before removing from heat.
Wrapping up finally: Place filling over the length of the envelope, and wrap the envelope from both sides to cover the filling. Serve the patishapta dipped in the sauce. |
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