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Description : Bengali sweet dish

Recipe of Patishapta
Ingredient Name	Unit	Quantity

Bengali Kheer (Condensed milk)	cup	3
Coconut	number	2
Date palm jaggery (patali)	grams	500
Maida	grams	50
Milk	ml	1500
Rice flour	cup	1
Sooji	grams	250
Sugar	grams	550
Directions \| How to make Patishapta

Boil a mixture of 1 litre milk and 250 gm date palm jaggery until 0.5 litre milk remains. Scrape out coconut kernel. Mix well 300 gm sugar, 250 gm date palm jaggery, 3 cup condensed milk with it. Heat the mixture in medium flame and stir well. Gradually decrease the flame. When the mixture turns a bit sticky, remove it from the oven. Soak the sooji in water for two hours. Drain the excess water. Add 250gm sugar, 1 small cup of maida, 1 small cup of rice flour with it. Add milk and make a thin batter. Heat the frying pan. Lower the flame, and brush oil on the base. Spread 1 serving spoon of batter uniformly on the base. Now pour the previous coconut mixture in a longitudinal strip along the middle of this batter. Now roll it, as while making omlette. Soak the rolls in the milk-jaggery mixture prepared beforehand.

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About Patishapta

This is a traditional Bengali sweet dish, prepared during the winters. This is an ideal dessert for all age groups.

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