Patishapta Recipe
This Bengali take on the French crepe is made from rice flour, Nestlé MILKMAID, sweetened coconut and nuts. Often made during Makar Sankaranti or Poush Sankaranti (Indian Harvest Festival), this delectable combination of a soft crepe and sweet filling, harvests many delicate flavours. And it’s easy! Have you tried it yet?
- Servings - 16
- Preparation - 10 Min
- Cooking - 20 Min
Ingredients for Patishapta
- 1/2 tin Nestlé MILKMAID
- 1 tbsp Nestlé Everyday Shahi Ghee
- 1 ½ cups Coconut, Grated
- 10 Cashew nuts, Chopped
- 2 tbsp Raisins, Chopped
- 4 tbsp Soaked Rice
- 1 cup Maida (All Purpose Flour)
- 1 pinch Baking Soda
How to make Patishapta
- Mix Nestlé MILKMAID, coconut, cashew nuts, raisins and keep it aside. Grind the soaked rice to a smooth paste. In a bowl, mix the rice paste, maida, baking soda and some water to make a thin batter.
- Heat a non-stick frying pan, smear a little ghee, pour a ladle (approx. 3 tbsp) of the batter and quickly swirl the pan around to spread evenly.
- When it turns golden brown, place a little of the MILKMAID - coconut mixture at one end. Roll the crepe over to the other side. Remove from pan and serve hot.
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